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COST AND FINANCIAL MANAGEMENT FOR HOTELS KUMAR, PRASANNA J.P.

By: Contributor(s): Publication details: TATA MCGRAW-HILL EDUCATION PRIVATE LTD. 2012 NEW DELHIDescription: XVII,459 PAPERISBN:
  • 978-1-25-900495-7
Subject(s): DDC classification:
  • 657.4
Contents:
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
Summary: 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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Book Book Main Library FINANCE (CUP 12/SH 1) 657.4/ KUM/DAN/19565 (Browse shelf(Opens below)) Available 11119565
Total holds: 0

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

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.

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