Description

Hospitality Finance and Accounting provides a uniquely concise, accessible and comprehensive introduction to hospitality, finance and accounting from a managerial perspective. By avoiding unnecessary jargon and focusing on the essentials, this book offers a crucial breakdown of this often overly-complex subject area.
The concise chapters cover the essential concepts, ideas and formulas to be mastered within the hospitality industry including income statements, balance sheets, pricing and budgeting. Each chapter is split into two sections: theory and practice, giving students practical insight into the everyday realities of the hospitality industry through case studies which show how theories are applied to a range of relevant scenarios. Emphasis is placed particularly on the practices of revenue and budget management within the food and beverage industry.
This will be an essential introductory yet practical resource for all Hospitality students and future managers within the industry.
 
Table of Contents
List of figures
List of tables
List of Contributors
Preface
Acknowledgements
 
1. Measuring Performance
a) Theory ROB VAN GINNEKEN
b) Practice ROB VAN GINNEKEN
2. Balance Sheet and Ratios
a) Theory ROB VAN GINNEKEN
b) Practice AGATHA ENGEL
 
3. Pricing
a) Theory JOHN MACKILLOP
b) Practice MICHAEL MCCARTAN
 
4. Finance & Accounting in Food and Beverage
a) Theory JAMES HESFORD, MICHAEL TURNER AND CRAIG MILNER
b) Practice MICHAEL DUTNALL
 
5. Capital Budgeting
a) Theory MICHAEL TURNER AND JAMES HESFORD
b) Practice ROB VAN GINNEKEN
Index