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This book endeavors to cover the basic concepts of organization, operation and managerial techniques with special references to finance and accounting norms.
The full text is divided into 15 chapters. Chapter 1 and 2 deal with the basic concepts of uniform system of hospitality accounting and organizational structure of a hotel. Chapter 3, 4, 5, 6, 7 and 8 deal with transactional analysis, room revenue, food and beverage revenue from minor operating departments, as well as guest accounting. Chapter 8 and 9 deal with basic deal with basic daily audit procedure. Chapter 10 to 12 describe the preparation of various journals and ledgers, receivables as well as credit control measures. Chapter 13 to 15, very lucidly explain the tricky hotel expenses and schedules, income and financial statements.ISBN - 9788184882445
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