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The book covers the topics such as hotel cost sheet, food/ ingredient costing, menu Costing/ pricing, banquet costing, hotel cost ledgers, hotel operating ratios, etc. Every chapter ends with objective type questions, review questions and exercises to develop skills in financial management. This book will be a handy resource for all those who are practicing cost and financial management hospitality accounting, both academically and professionally.
About the Author
Prasanna Kumar J.P., M.S. Ramaiah College of Hotel Management, Bangalore Linda Nalini Daniel, M.S. Ramaiah College of Hotel Management, Bangalore Mruthyunjaya V. Pagad, M.S. Ramaiah College of Hotel Management, Bangalore
Table of Contents
Part I-Hotel Costing
1. Introduction to Hotel Costing
2. Hotel Cost Sheet
3. Inventory Management
4. Menu Costing/Pricing
5. Break “even(or Cost “Volume-Profit) Analysis
6. Budgets
7. Hotel Cost Ledgers
8. Standard Costing
Part “II-Hotel Finance
9. Introduction to Financial Management
10. Financing Decisions
11. Investment Decisions
12. Dividend Decisions
13. Working Capital Management
14. Cash Management isbn
9781259004957
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