TY  - GEN
AU  - KUMAR, PRASANNA J.P
AU  -  DANIEL, LINDA NALINI
AU  - PAGAD, MRUTHYUNJAYA V.
TI  - COST AND FINANCIAL MANAGEMENT FOR HOTELS
SN  - 978-1-25-900495-7
U1  - 657.4 
PY  - 2012///
CY  - NEW DELHI
PB  - TATA MCGRAW-HILL EDUCATION PRIVATE LTD.
KW  - COST MANAGEMENT
KW  - TOURISM INDUSTRY
KW  - FINANCIAL MANAGEMENT
N1  - Part I-Hotel Costing
1. Introduction to Hotel Costing
2. Hotel Cost Sheet
3. Inventory Management
4. Menu Costing/Pricing
5. Break ?even(or Cost ?Volume-Profit) Analysis
6. Budgets
7. Hotel Cost Ledgers
8. Standard Costing

Part ?II-Hotel Finance

Part II? Hotel
9. Introduction to Financial Management
10. Financing Decisions
11. Investment Decisions
12. Dividend Decisions
13. Working Capital Management
14. Cash Management
15. Receivables Management
16. Ratio Analysis
17. Cash Flow Statement
18. Fund Flow Statement

N2  - The book covers the topics such as hotel cost sheet, food/ ingredient costing, menu costing/ pricing, banquet costing, hotel cost ledgers, hotel operating ratios, etc. Every chapter ends with objective type questions, review questions and exercises to develop skills in financial management. This book will be a handy resource for all those who are practicing cost and financial management hospitality accounting, both academically and professionally
ER  -