Preface | |
Accounting Fundamentals | |
Hospitality Industry Accounting | |
Unique Aspects of the Hospitality Industry | |
The Purpose of Accounting in the Hospitality Industry | |
Branches of Accounting | |
Why Hospitality Managers Use Managerial Accounting | |
Uniform System of Accounts | |
Ethics and Hospitality Accounting | |
The Blue Lagoon Waterpark Resort: A Case Study | |
Can You Do the Math? | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Accounting Fundamentals Review | |
Bookkeeping and Accounting | |
The Accounting Formula | |
Recording Changes to The Accounting Formula | |
Generally Accepted Accounting Principles | |
The Hospitality Business Cycle | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Financial Statements | |
The Income Statement | |
The Purpose of the Income Statement | |
Income Statement Preparation | |
Income Statement Analysis | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
The Balance Sheet | |
The Purpose of the Balance Sheet | |
Balance Sheet Formats | |
Balance Sheet Content | |
Components of the Balance Sheet | |
Balance Sheet Analysis | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
The Statement of Cash Flows | |
Understanding Cash Flows | |
The Purpose of the Statement of Cash Flows (SCF) | |
Sources and Uses of Funds | |
Creating the Statement of Cash Flows | |
Statement of Cash Flows Analysis | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Ratio Analysis | |
Purpose and Value of Ratios | |
Types of Ratios | |
Comparative Analysis of Ratios | |
Ratio Analysis Limitations | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Management of Revenue and Expense | |
Food and Beverage Pricing | |
Factors Affecting Menu Pricing | |
Assigning Menu Prices | |
Menu Price Analysis | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Revenue Management for Hotels | |
Overview | |
Establishing Room Rates | |
Revenue Management | |
Non-Room Revenue | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Managerial Accounting for Costs | |
The Concept of Cost | |
Types of Costs | |
Cost/Volume/Profit Analysis | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Accounting Information for Planning | |
Forecasting In the Hospitality Industry | |
Overview | |
The Importance of Accurate Forecasts | |
Forecast Methodology | |
Utilizing Trend Lines in Forecasting | |
Review of Learning Outcomes | |
Apply What You Have Learned | |
Key Terms and Concepts | |
Test Your Skills | |
Budgeting and Internal Controls | |
The Importance of Budgets | |
Types of Budgets | |
Operations Budget Essentials | |
Developing an Operations Budget | |
Monitoring an Operations Budget | |
Cash Budgeting | |
Managing Budgets through Internal Controls | |
Apply What You have Learned | |
Key terms and Concepts | |
Test Your Skills | |
Capital Investment, Leasing, and Taxation | |
Capita | |
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