Cost and Financial Management for Hotels by Prasanna Kumar

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.

Contents

• Introduction to Hotel Costing
• Hotel Cost Sheet
• Inventory Management
• Menu Costing/Pricing
• Break –even(or Cost –Volume-Profit) Analysis
• Budgets
• Hotel Cost Ledgers
• Standard Costing Part –II-Hotel Finance Part II– Hotel
• Introduction to Financial Management
• Financing Decisions
• Investment Decisions
• Dividend Decisions
• Working Capital Management
• Cash Management
• Receivables Management
• Ratio Analysis
• Cash Flow Statement
• Fund Flow Statement