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Hospitality Management Accounting, 9/e (Jagels)    首頁 > 2009-2019新進原文教科書

The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits.  This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.

Table of Contents

Preface.

Chapter 1: Basic Financial Accounting Review.

Chapter 2: Understanding Financial Statements.

Chapter 3: Analysis and Interpretation of Financial Statements.

Chapter 4: Ratio Analysis.

Chapter 5: Internal Control.

Chapter 6: The "Bottom-Up" Approach to Pricing.

Chapter 7: Cost Management.

Chapter 8: The Cost-Volume-Profit Approach to Decisions.

Chapter 9: Operations Budgeting.

Chapter 10: Statement of Cash Flows and Working Capital Analysis.

Chapter 11: Cash Management.

Chapter 12: Capital Budgeting and the Investment Decision.

Chapter 13: Feasibility Studies—An Introduction.

Chapter 14: Financial Goals and Information Systems.

Glossary.

Index.

New To This Edition

  • Detailed and consolidated coverage of straight-line, units-of-production, sum-of-the-year’s-digits, and double-declining depreciation methods
  • Updated material on inventory control methods, with emphasis on perpetual inventory
  • Extensive information on the use of computer applications and inventory control software
  • A sequential presentation of statement of cash flows and working capital
  • New end-of-chapter exercises and problems that have been thoroughly checked for accuracy

 

 

 

ISBN 10 / 13 : 9780471687894 作者 : Martin G. Jagels
出版年 : 2007 附註1 : 本網站定價如有變更或錯誤,請以門市之定價為準
教師配件 : IM, Test Bank
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