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Hotel and Catering Accounts
- 1st Edition - May 6, 1991
- Author: R. D. Boardman
- Language: English
- Paperback ISBN:9 7 8 - 0 - 7 5 0 6 - 0 0 8 6 - 6
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 3 5 7 1 - 7
Hotel and Catering Accounts discusses accounts and cost statements in the context of hotel and catering management. The book is comprised of 24 chapters that cover the range of… Read more
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Request a sales quoteHotel and Catering Accounts discusses accounts and cost statements in the context of hotel and catering management. The book is comprised of 24 chapters that cover the range of accounts, costing, and budgeting relevant to caterers. The coverage of the text includes accounting concepts and conventions; elements of cost and sales; and non-profit-making concerns. The book also covers budgetary control; working capital management; and adjustments for stocks, accruals, and payments in advance. The text will be most useful to caterers and catering students. Students and professionals in the field of business management and accounting will also benefit from this book.
Preface1 Introduction to Accounting2 Double-Entry Book-Keeping3 The Balance Sheet4 Income and Expenditure5 Accounting Concepts and Conventions6 Depreciation of Fixed Assets7 Adjustments for Stocks, Accruals, and Payments in Advance8 Partnerships9 Companies10 Departmental Accounts11 Interpreting Accounts12 Raising Finance13 Working Capital and Funds Flow14 Working Capital Management15 Capital Investment Appraisal16 Elements of Cost and Sales17 Hotels18 Non-Profit-Making Concerns19 Control Of Food, Wines, and Takings20 Marginal Costing21 Graphic Presentation22 Budgetary Control23 Variance Analysis24 Inter-Firm Comparisons and Uniform AccountingIndex
- No. of pages: 184
- Language: English
- Edition: 1
- Published: May 6, 1991
- Imprint: Butterworth-Heinemann
- Paperback ISBN: 9780750600866
- eBook ISBN: 9781483135717