This is a presentation by Gregory X. Norkus - Senior Lecturer at Cornell University's School of Hotel Administration in conjunction with the Culinary Institute.

Focuses on the interplay among the three key activities of a restaurant - marketing, operations, and finance, and the people who support them - management, guests, and owners.

Viewers learn how to better understand the business of a restaurant:
* Examine the basic fundamentals of restaurant economics
* Learn how to read and interpret financial statements - the balance sheet, statement of income (P&L), and statement of cash flow
* Review financial measures and prepare corresponding statements
* Discover how to communicate the financial condition of a restaurant
* Learn how to drive a well executed business plan