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Managerial accounting for the hospitality industry / Lea R. Dopson and David K. Hayes.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, New Jersey : Wiley, c2009Description: xviii, 508 pages : illustrations ; 25 cm. +ISBN:
  • 9780471723370
Subject(s): LOC classification:
  • HF 5686.H75 .D67 2009
Contents:
PART I: ACCOUNTING FUNDAMENTALS -- Chapter 1: Hospitality Industry Accounting -- Chapter 2: Accounting Fundamentals Review -- Chapter 3: The Income Statement -- Chapter 4: The Balance Sheet -- Chapter 5: The Statement of Cash Flows -- Chapter 6: Ratio Analysis -- PART III: MANAGEMENT OF REVENUE AND EXPENSE -- Chapter 7: Food and Beverage Pricing -- Chapter 8: Revenue Management for Hotels -- Chapter 9: Managerial Accounting for Costs -- PART IV: ACCOUNTING INFORMATION FOR PLANNING -- Chapter 10: Forecasting In the Hospitality Industry -- Chapter 11. Budgeting and Internal Controls -- Chapter 12. Capital Investment, Leasing, and Taxation. Capital Budgeting. Capital Investment. Financing Alternatives. Taxation.
Summary: Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC HF 5686.H75 .D67 2009 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000001874
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC HF 5686.H75 .D67 2009 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000013381

Includes bibliographical references.

PART I: ACCOUNTING FUNDAMENTALS -- Chapter 1: Hospitality Industry Accounting -- Chapter 2: Accounting Fundamentals Review -- Chapter 3: The Income Statement -- Chapter 4: The Balance Sheet -- Chapter 5: The Statement of Cash Flows -- Chapter 6: Ratio Analysis -- PART III: MANAGEMENT OF REVENUE AND EXPENSE -- Chapter 7: Food and Beverage Pricing -- Chapter 8: Revenue Management for Hotels -- Chapter 9: Managerial Accounting for Costs -- PART IV: ACCOUNTING INFORMATION FOR PLANNING -- Chapter 10: Forecasting In the Hospitality Industry -- Chapter 11. Budgeting and Internal Controls -- Chapter 12. Capital Investment, Leasing, and Taxation. Capital Budgeting. Capital Investment. Financing Alternatives. Taxation.

Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management.

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