Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
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 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.
1 Introduction to Accounting
2 Double-Entry Book-Keeping
3 The Balance Sheet
4 Income and Expenditure
5 Accounting Concepts and Conventions
6 Depreciation of Fixed Assets
7 Adjustments for Stocks, Accruals, and Payments in Advance
10 Departmental Accounts
11 Interpreting Accounts
12 Raising Finance
13 Working Capital and Funds Flow
14 Working Capital Management
15 Capital Investment Appraisal
16 Elements of Cost and Sales
18 Non-Profit-Making Concerns
19 Control Of Food, Wines, and Takings
20 Marginal Costing
21 Graphic Presentation
22 Budgetary Control
23 Variance Analysis
24 Inter-Firm Comparisons and Uniform Accounting
- No. of pages:
- © Butterworth-Heinemann 1991
- 6th May 1991
- eBook ISBN:
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.