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Student Workbook and Study Guide to accompany Hospitality Management Accounting, 9e
Martin G. Jagels (Author)
9780471689263, Wiley
Paperback / softback, published 5 April 2006
352 pages
27.4 x 21.6 x 2.3 cm, 0.68 kg
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. This Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. It offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Preface. Chapter 1: Basic Financial Accounting Review. Chapter 2: Understanding Financial Statements. Chapter 3: Analysis and Interpretation of Financial Statements. Chapter 4: Ratio Analysis. Chapter 5: Internal Control. Chapter 6: The "Bottom-Up" Approach to Pricing. Chapter 7: Cost Management. Chapter 8: The Cost-Volume-Profit Approach to Decisions. Chapter 9: Operations Budgeting. Chapter 10: Statement of Cash Flows and Working Capital Analysis. Chapter 11: Cash Management. Chapter 12: Capital Budgeting and the Investment Decision. Chapter 13: Feasibility Studies—An Introduction. Chapter 14: Financial Goals and Information Systems. Glossary. Index.
Subject Areas: Cookery / food & drink etc [WB]
