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| Preface | |
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| Accounting Fundamentals | |
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| Hospitality Industry Accounting | |
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| Unique Aspects of the Hospitality Industry | |
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| The Purpose of Accounting in the Hospitality Industry | |
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| Branches of Accounting | |
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| Why Hospitality Managers Use Managerial Accounting | |
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| The Uniform System of Accounts | |
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| Ethics and Hospitality Accounting | |
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| The Blue Lagoon Water Park Resort: A Case Study | |
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| Can You Do the Math? | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Accounting Fundamentals Review | |
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| Bookkeeping and Accounting | |
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| The Accounting Formula | |
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| Recording Changes to The Accounting Formula | |
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| Generally Accepted Accounting Principles | |
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| The Hospitality Business Cycle | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Financial Statements | |
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| The Income Statement | |
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| The Purpose of the Income Statement | |
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| Income Statement Preparation | |
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| Income Statement Analysis | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| The Balance Sheet | |
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| The Purpose of the Balance Sheet | |
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| Balance Sheet Formats | |
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| Balance Sheet Content | |
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| Components of the Balance Sheet | |
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| Balance Sheet Analysis | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| The Statement of Cash Flows | |
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| Understanding Cash Flows | |
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| The Purpose of the Statement of Cash Flows | |
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| Sources and Uses of Funds | |
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| Creating the Statement of Cash Flows | |
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| Statement of Cash Flows Analysis | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Ratio Analysis | |
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| Purpose and Value of Ratios | |
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| Types of Ratios | |
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| Comparative Analysis of Ratios | |
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| Ratio Analysis Limitations | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Management of Revenue and Expense | |
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| Food and Beverage Pricing | |
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| Factors Affecting Menu Pricing | |
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| Assigning Menu Prices | |
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| Menu Price Analysis | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Revenue Management for Hotels | |
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| Establishing Room Rates | |
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| Revenue Management | |
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| Non-Room Revenue | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Managerial Accounting for Costs | |
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| The Concept of Cost | |
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| Types of Costs | |
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| Cost/Volume/Profit Analysis | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Accounting Information for Planning | |
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| Forecasting in the Hospitality Industry | |
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| The Importance of Accurate Forecasts | |
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| Forecast Methodology | |
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| Utilizing Trend Lines in Forecasting | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Budgeting and Internal Controls | |
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| The Importance of Budgets | |
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| Types of Budgets | |
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| Operations Budget Essentials | |
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| Developing an Operations Budget | |
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| Monitoring an Operations Budget | |
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| Cash Budgeting | |
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| Managing Budgets through Internal Controls | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Capital Investment, Leasing, and Taxation | |
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| Capital Budgeting | |
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| Capital Investment | |
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| Financing Alternatives | |
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| Taxation | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Glossary | |
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| About the Authors | |
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| Index | |