Hospitality Management Accounting
-15%
portes grátis
Hospitality Management Accounting
Jagels, Martin G.
John Wiley & Sons Inc
03/2006
608
Dura
Inglês
9780471687894
15 a 20 dias
1200
Descrição não disponível.
Preface. Chapter 1: Basic Financial Accounting Review.
Chapter 2: Understanding Financial Statements.
Chapter 3: Analysis and Interpretation of Financial Statements.
Chapter 4: Ratio Analysis.
Chapter 5: Internal Control.
Chapter 6: The "Bottom-Up" Approach to Pricing.
Chapter 7: Cost Management.
Chapter 8: The Cost-Volume-Profit Approach to Decisions.
Chapter 9: Operations Budgeting.
Chapter 10: Statement of Cash Flows and Working Capital Analysis.
Chapter 11: Cash Management.
Chapter 12: Capital Budgeting and the Investment Decision.
Chapter 13: Feasibility Studies-An Introduction.
Chapter 14: Financial Goals and Information Systems.
Glossary.
Index.
Chapter 2: Understanding Financial Statements.
Chapter 3: Analysis and Interpretation of Financial Statements.
Chapter 4: Ratio Analysis.
Chapter 5: Internal Control.
Chapter 6: The "Bottom-Up" Approach to Pricing.
Chapter 7: Cost Management.
Chapter 8: The Cost-Volume-Profit Approach to Decisions.
Chapter 9: Operations Budgeting.
Chapter 10: Statement of Cash Flows and Working Capital Analysis.
Chapter 11: Cash Management.
Chapter 12: Capital Budgeting and the Investment Decision.
Chapter 13: Feasibility Studies-An Introduction.
Chapter 14: Financial Goals and Information Systems.
Glossary.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
hospitality money management, restaurant accounting, hotel accounting, restaurant cash flow, hotel cash flow, accounting for restaurant, accounting for hotel, accounting for hospitality management, restaurant pricing, hotel pricing, cash management book, hotel feasibility, restaurant feasibility, cost volume profit, basic accounting for restaurant owners, hospitality accountant, food cost controls, food and beverage cost control, hospitality financial accounting
Preface. Chapter 1: Basic Financial Accounting Review.
Chapter 2: Understanding Financial Statements.
Chapter 3: Analysis and Interpretation of Financial Statements.
Chapter 4: Ratio Analysis.
Chapter 5: Internal Control.
Chapter 6: The "Bottom-Up" Approach to Pricing.
Chapter 7: Cost Management.
Chapter 8: The Cost-Volume-Profit Approach to Decisions.
Chapter 9: Operations Budgeting.
Chapter 10: Statement of Cash Flows and Working Capital Analysis.
Chapter 11: Cash Management.
Chapter 12: Capital Budgeting and the Investment Decision.
Chapter 13: Feasibility Studies-An Introduction.
Chapter 14: Financial Goals and Information Systems.
Glossary.
Index.
Chapter 2: Understanding Financial Statements.
Chapter 3: Analysis and Interpretation of Financial Statements.
Chapter 4: Ratio Analysis.
Chapter 5: Internal Control.
Chapter 6: The "Bottom-Up" Approach to Pricing.
Chapter 7: Cost Management.
Chapter 8: The Cost-Volume-Profit Approach to Decisions.
Chapter 9: Operations Budgeting.
Chapter 10: Statement of Cash Flows and Working Capital Analysis.
Chapter 11: Cash Management.
Chapter 12: Capital Budgeting and the Investment Decision.
Chapter 13: Feasibility Studies-An Introduction.
Chapter 14: Financial Goals and Information Systems.
Glossary.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
hospitality money management, restaurant accounting, hotel accounting, restaurant cash flow, hotel cash flow, accounting for restaurant, accounting for hotel, accounting for hospitality management, restaurant pricing, hotel pricing, cash management book, hotel feasibility, restaurant feasibility, cost volume profit, basic accounting for restaurant owners, hospitality accountant, food cost controls, food and beverage cost control, hospitality financial accounting
