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More About This Title Study Guide to Accompany Managerial Accounting for the Hospitality Industry
English
LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.
English
Chapter 1. Hospitality Industry Accounting.
Chapter 2. Accounting Fundamentals Review.
Part II: Financial Statements.
Chapter 3. The Income Statement.
Chapter 4. The Balance Sheet.
Chapter 5. The Statement of Cash Flows.
Chapter 6. Ratio Analysis.
Part III: Management of Revenue and Expense.
Chapter 7. Food and Beverage Pricing.
Chapter 8. Revenue Management for Hotels.
Chapter 9. Managerial Accounting for Costs.
Part IV: Accounting Information for Planning.
Chapter 10. Forecasting in the Hospitality Industry.
Chapter 11. Budgeting and Internal Controls.
Chapter 12. Capital Investment, Leasing, and Taxation.
Answers to Key terms & concepts review, Discussion Questions and Quiz Yourself.
