Pages: 256,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Paperback,
Dimensions: 160.5x236.7x20.6mm

A concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author's many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller's and the buyer's point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller's and the buyer's vantage points. show more