Management Accounting for Hotels and Restaurants

en Limba Engleză Paperback – feb 1991

The book gives practical instruction and guidance in the use of accounting for effective control and higher profit in hotel and catering operations. The author covers all aspects of the subject, setting arguments and examples in a real context.

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Paperback (1)	1333^.50 lei 6-8 săpt.
Taylor & Francis – feb 1991	1333^.50 lei 6-8 săpt.
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Specificații

ISBN-13: 9780751401103
ISBN-10: 0751401102
Pagini: 348
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.64 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom

Public țintă

Postgraduate and Professional

Cuprins

Orientation. The accounting framework. Basic cost concepts. Sales-cost-profit relationships. Break-even analysis.Introduction to decision accounting. Introduction to pricing. Pricing: some practical applications. Profitability. Profit sensitivity analysis. Budgetary control. Varianceanalysis. Food cost control. Beverage cost control. Accounting and operating ratios. Financial statement analysis. Analysis of departmental profitability. The managementof working capital. Assessment of capital projects. Appendix (DCF tables). References. Index.

Recenzii

"A book to be read and studied and used again and again for reference" - HCIMA

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