Hospitality management accounting

Martin G. Jagels, Michael M. Coltman9780471092223, 0-471-09222-3, 9780195314861

As the hospitality industry continues to grow and the business environment become ever more competitive, it must become increasingly profit and cost-conscious in order to maximize revenue and minimize costs, all while maintaining the level of service necessary for a successful operation. There is no other hospitality management accounting book on the market that combines essential information, illustrative examples, and useful problems and exercises.

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Table of contents :
TeamLib……Page 1
Cover……Page 2
Table of Contents……Page 5
PREFACE……Page 7
CHAPTER 1 BASIC FINANCIAL ACCOUNTING REVIEW……Page 15
CHAPTER 2 UNDERSTANDING FINANCIAL STATEMENTS……Page 65
CHAPTER 3 ANALYSIS AND INTERPRETATION OF FINANCIAL STATEMENTS……Page 111
CHAPTER 4 RATIO ANALYSIS……Page 145
CHAPTER 5 INTERNAL CONTROL……Page 203
CHAPTER 6 THE BOTTOM-UP APPROACH TO PRICING……Page 253
CHAPTER 7 COST MANAGEMENT……Page 307
CHAPTER 8 THE COST-VOLUME-PROFIT APPROACH TO DECISIONS……Page 339
CHAPTER 9 OPERATIONS BUDGETING……Page 375
CHAPTER 10 STATEMENT OF CASH FLOWS AND WORKING CAPITAL ANALYSIS……Page 425
CHAPTER 11 CASH MANAGEMENT……Page 471
CHAPTER 12 CAPITAL BUDGETING AND THE INVESTMENT DECISION……Page 505
CHAPTER 13 FEASIBILITY STUDIES¡ªAN INTRODUCTION……Page 535
CHAPTER 14 FINANCIAL GOALS AND INFORMATION SYSTEMS……Page 559
APPENDIX COMPUTERS IN HOSPITALITY MANAGEMENT……Page 587
GLOSSARY……Page 607
INDEX……Page 617