Hospitality accounting
Author(s)
Bibliographic Information
Hospitality accounting
(Tourism and hospitality management series)
International Thomson Business Press, 1997
5th ed
- Other Title
-
Accounting in the hotel and catering industry
Available at 10 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Previous editions published as Accounting in the hotel and catering industry
Includes index
Description and Table of Contents
Description
Hospitality Accounting covers all the key areas of financial accounting, but is specifically written for non-accounting students. It focuses on the key areas of accounting required to run a hotel, in a simple and straightforward manner. This text includes plenty of cases, mini-cases and questions which help to emphasise the application of theory to practical business issues.
Table of Contents
1. Theory and mechanics of double entry.
2. Accounting for cash.
3. Accounting for purchases.
4. Accounting for sales.
5. Accounting for other matters.
6. Organisation of accounts.
7. Maintaining a full set of books.
8. Preparation of final accounts.
9. Adjustment in nominal and personal accounts.
10. Adjustments to final accounts Depreciation.
11. Single entry.
12. Accounts of non-profit making bodies.
13. Accounting for partnerships.
14. Accounting for limited companies.
15. The cash flow statement.
16. Basic food costing.
17. Basic cost behaviour.
18. Basic decision accounting.
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