Managerial Accounting for the Hospitality Industry
John Wiley & Sons Inc (Verlag)
978-1-119-29965-3 (ISBN)
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Lea R. Dopson is Dean and James A. Collins Distinguished Chair of The Collins College of Hospitality Management at Cal Poly Pomona. Previously, she was Department Chair of Hospitality and Tourism Management at the University of North Texas, and she taught at Cal Poly Pomona, the University of Houston, and Texas Tech University. Dr. Dopson holds an Ed.D. from the University of Houston, and an MBA and BS in Restaurant, Hotel, and Institutional Management from Texas Tech University. Her areas of teaching include hos-pitality managerial accounting, hospitality finance, and food and beverage cost controls. She has published in a variety of journals and has presented her research at numerous conferences. She has also co-authored with David Hayes, Food and Beverage Cost Control, published by John Wiley & Sons, which is presently in its sixth edition. Dr. Dopson has an ardent interest in international education, as is demonstrated by her creation of a MS in International Sustainable Tourism joint degree between the University of North Texas and Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Costa Rica. Also, Dr. Dopson lived 9 months in Zimbabwe, Africa, developing a degree program in interna-tional hospitality and tourism. In addition to her academic career, she has held various unit and corporate hospitality management positions with Texas Tech Foodservice, Sheraton Hotels, and Bristol Hotels. David K. Hayes earned his Ph.D. in Education from Purdue University, as well as MS and BS degrees in Hotel and Restaurant Management. He held faculty positions at Purdue University, Texas Tech University, and the University of Houston. At Texas Tech University, he founded the Restaurant Hotel and Institutional Management (RHIM) program and served as Chair of the Department of Nutrition, Education and Restaurant/Hotel Management. Dr. Hayes was Vice President of the Educational Institute (E.I.) of the American Hotel & Lodging Association (AH&LA) and was responsible for the develop-ment of industry training programs utilizing advanced technology delivery systems. An industry practitioner as well as academician, he was the Owner/General Manager of the full-service Clarion Hotel and Conference Center in Lansing, Michigan. An accomplished author, his scholarly articles have appeared in The Cornell Quarterly. He has written 12 books, including texts translated into Spanish, Japanese, Chinese, Portuguese, and Croatian. He is now a full-time author who divides his professional writing and industry advising activities between offices in Okemos, Michigan and Gulfport, Mississippi.
About the Authors iii
Preface ix
1 Hospitality Industry Accounting 1
Unique Aspects of the Hospitality Industry 1
The Purpose of Accounting in the Hospitality Industry 3
Branches of Accounting 5
Why Hospitality Managers Use Managerial Accounting 11
The Uniform System of Accounts 13
Ethics and Hospitality Accounting 15
Apply What You Have Learned 19
Key Terms and Concepts 20
Test Your Skills 20
2 Accounting Fundamentals Review 24
Bookkeeping and Accounting 24
The Accounting Equation 26
Recording Changes to the Accounting Equation 27
Generally Accepted Accounting Principles 37
The Hospitality Business Cycle 48
Apply What You Have Learned 52
Key Terms and Concepts 52
Test Your Skills 53
3 The Income Statement 58
The Purpose of the Income Statement 58
Income Statement Preparation 63
Income Statement Analysis 83
Apply What You Have Learned 104
Key Terms and Concepts 104
Test Your Skills 105
4 The Balance Sheet 113
The Purpose of a Balance Sheet 113
Balance Sheet Formats 119
Components of the Balance Sheet 126
Balance Sheet Analysis 138
Apply What You Have Learned 144
Key Terms and Concepts 145
Test Your Skills 145
5 The Statement of Cash Flows 156
Understanding Cash Flows 157
The Purpose of the Statement of Cash Flows (SCF) 158
Sources and Uses of Funds 160
Creating the Statement of Cash Flows 167
Statement of Cash Flows Analysis 182
Apply What You Have Learned 185
Key Terms and Concepts 186
Test Your Skills 186
6 Ratio Analysis 196
Purpose and Value of Ratios 197
Types of Ratios 200
Comparative Analysis of Ratios 243
Ratio Analysis Limitations 245
Apply What You Have Learned 247
Key Terms and Concepts 247
Test Your Skills 248
7 Food and Beverage Pricing 258
Factors Affecting Menu Pricing 258
Assigning Menu Prices 262
Menu Price Analysis 269
Apply What You Have Learned 287
Key Terms and Concepts 287
Test Your Skills 288
8 Budgeting and Internal Controls 402
Importance of Budgets 403
Types of Budgets 405
Operations Budget Essentials 408
Developing an Operations Budget 409
Monitoring an Operations Budget 417
Cash Budgeting 427
Managing Budgets through Internal Control 434
Apply What You Have Learned 439
Key Terms and Concepts 440
Test Your Skills 440
9 Forecasting in the Hospitality Industry 373
The Importance of Accurate Forecasts 374
Forecast Methodology 376
Utilizing Trend Lines in Forecasting 393
Apply What You Have Learned 396
Key Terms and Concepts 397
Test Your Skills 397
10 Managerial Accounting for Costs 334
The Concept of Cost 334
Types of Costs 336
Cost/Volume/Profit Analysis 354
Apply What You Have Learned 362
Key Terms and Concepts 363
Test Your Skills 363
11 Revenue Management for Hotels 294
Establishing Room Rates 294
Revenue Management 307
Non-Room Revenue 320
Apply What You Have Learned 324
Key Terms and Concepts 324
Test Your Skills 325
12 Capital Investment, Leasing, and Taxation 450
Capital Budgeting 451
Capital Investment 454
Financing Alternatives 467
Taxation 475
Apply What You Have Learned 483
Key Terms and Concepts 484
Test Your Skills 484
Index 493
| Erscheinungsdatum | 13.05.2018 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 198 x 99 mm |
| Gewicht | 1043 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 1-119-29965-9 / 1119299659 |
| ISBN-13 | 978-1-119-29965-3 / 9781119299653 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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