{"product_id":"managerial-accounting-for-the-hospitality-industry-isbn-9781119299653","title":"Managerial Accounting for the Hospitality Industry","description":"Following a successful debut edition, this new Second Edition of \u003cb\u003e\u003ci\u003eManagerial Accounting\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003e\u003ci\u003efor the Hospitality Industry\u003c\/i\u003e\u003c\/b\u003e builds on its strengths of clear organization and the ease with which students work through it. This new edition includes more basic math support for students and a more developed inclusion of ethical considerations and global changes both in accounting systems and in the hospitality industry. \u003cp\u003eAbout the Authors iii\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Hospitality Industry Accounting 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnique Aspects of the Hospitality Industry 1\u003c\/p\u003e \u003cp\u003eThe Purpose of Accounting in the Hospitality Industry 3\u003c\/p\u003e \u003cp\u003eBranches of Accounting 5\u003c\/p\u003e \u003cp\u003eWhy Hospitality Managers Use Managerial Accounting 11\u003c\/p\u003e \u003cp\u003eThe Uniform System of Accounts 13\u003c\/p\u003e \u003cp\u003eEthics and Hospitality Accounting 15\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 19\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 20\u003c\/p\u003e \u003cp\u003eTest Your Skills 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Accounting Fundamentals Review 24\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBookkeeping and Accounting 24\u003c\/p\u003e \u003cp\u003eThe Accounting Equation 26\u003c\/p\u003e \u003cp\u003eRecording Changes to the Accounting Equation 27\u003c\/p\u003e \u003cp\u003eGenerally Accepted Accounting Principles 37\u003c\/p\u003e \u003cp\u003eThe Hospitality Business Cycle 48\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 52\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 52\u003c\/p\u003e \u003cp\u003eTest Your Skills 53\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 The Income Statement 58\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Purpose of the Income Statement 58\u003c\/p\u003e \u003cp\u003eIncome Statement Preparation 63\u003c\/p\u003e \u003cp\u003eIncome Statement Analysis 83\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 104\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 104\u003c\/p\u003e \u003cp\u003eTest Your Skills 105\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 The Balance Sheet 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Purpose of a Balance Sheet 113\u003c\/p\u003e \u003cp\u003eBalance Sheet Formats 119\u003c\/p\u003e \u003cp\u003eComponents of the Balance Sheet 126\u003c\/p\u003e \u003cp\u003eBalance Sheet Analysis 138\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 144\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 145\u003c\/p\u003e \u003cp\u003eTest Your Skills 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 The Statement of Cash Flows 156\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Cash Flows 157\u003c\/p\u003e \u003cp\u003eThe Purpose of the Statement of Cash Flows (SCF) 158\u003c\/p\u003e \u003cp\u003eSources and Uses of Funds 160\u003c\/p\u003e \u003cp\u003eCreating the Statement of Cash Flows 167\u003c\/p\u003e \u003cp\u003eStatement of Cash Flows Analysis 182\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 185\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 186\u003c\/p\u003e \u003cp\u003eTest Your Skills 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Ratio Analysis 196\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePurpose and Value of Ratios 197\u003c\/p\u003e \u003cp\u003eTypes of Ratios 200\u003c\/p\u003e \u003cp\u003eComparative Analysis of Ratios 243\u003c\/p\u003e \u003cp\u003eRatio Analysis Limitations 245\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 247\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 247\u003c\/p\u003e \u003cp\u003eTest Your Skills 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Food and Beverage Pricing 258\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFactors Affecting Menu Pricing 258\u003c\/p\u003e \u003cp\u003eAssigning Menu Prices 262\u003c\/p\u003e \u003cp\u003eMenu Price Analysis 269\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 287\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 287\u003c\/p\u003e \u003cp\u003eTest Your Skills 288\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Budgeting and Internal Controls 402\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eImportance of Budgets 403\u003c\/p\u003e \u003cp\u003eTypes of Budgets 405\u003c\/p\u003e \u003cp\u003eOperations Budget Essentials 408\u003c\/p\u003e \u003cp\u003eDeveloping an Operations Budget 409\u003c\/p\u003e \u003cp\u003eMonitoring an Operations Budget 417\u003c\/p\u003e \u003cp\u003eCash Budgeting 427\u003c\/p\u003e \u003cp\u003eManaging Budgets through Internal Control 434\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 439\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 440\u003c\/p\u003e \u003cp\u003eTest Your Skills 440\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Forecasting in the Hospitality Industry 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Accurate Forecasts 374\u003c\/p\u003e \u003cp\u003eForecast Methodology 376\u003c\/p\u003e \u003cp\u003eUtilizing Trend Lines in Forecasting 393\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 396\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 397\u003c\/p\u003e \u003cp\u003eTest Your Skills 397\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Managerial Accounting for Costs 334\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Concept of Cost 334\u003c\/p\u003e \u003cp\u003eTypes of Costs 336\u003c\/p\u003e \u003cp\u003eCost\/Volume\/Profit Analysis 354\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 362\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 363\u003c\/p\u003e \u003cp\u003eTest Your Skills 363\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Revenue Management for Hotels 294\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEstablishing Room Rates 294\u003c\/p\u003e \u003cp\u003eRevenue Management 307\u003c\/p\u003e \u003cp\u003eNon-Room Revenue 320\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 324\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 324\u003c\/p\u003e \u003cp\u003eTest Your Skills 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Capital Investment, Leasing, and Taxation 450\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCapital Budgeting 451\u003c\/p\u003e \u003cp\u003eCapital Investment 454\u003c\/p\u003e \u003cp\u003eFinancing Alternatives 467\u003c\/p\u003e \u003cp\u003eTaxation 475\u003c\/p\u003e \u003cp\u003eApply What You Have Learned 483\u003c\/p\u003e \u003cp\u003eKey Terms and Concepts 484\u003c\/p\u003e \u003cp\u003eTest Your Skills 484\u003c\/p\u003e \u003cp\u003eIndex 493\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLea R. Dopson\u003c\/b\u003e is Dean and James A. Collins Distinguished Chair of The Collins College of Hospitality Management at Cal Poly Pomona. Previously, she was Department Chair of Hospitality and Tourism Management at the University of North Texas, and she taught at Cal Poly Pomona, the University of Houston, and Texas Tech University. Dr. Dopson holds an Ed.D. from the University of Houston, and an MBA and BS in Restaurant, Hotel, and Institutional Management from Texas Tech University. Her areas of teaching include hos-pitality managerial accounting, hospitality finance, and food and beverage cost controls. She has published in a variety of journals and has presented her research at numerous conferences. She has also co-authored with David Hayes, \u003ci\u003eFood and Beverage Cost Control\u003c\/i\u003e, published by John Wiley \u0026amp; Sons, which is presently in its sixth edition. Dr. Dopson has an ardent interest in international education, as is demonstrated by her creation of a MS in International Sustainable Tourism joint degree between the University of North Texas and Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Costa Rica. Also, Dr. Dopson lived 9 months in Zimbabwe, Africa, developing a degree program in interna-tional hospitality and tourism. In addition to her academic career, she has held various unit and corporate hospitality management positions with Texas Tech Foodservice, Sheraton Hotels, and Bristol Hotels.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDavid K. Hayes\u003c\/b\u003e earned his Ph.D. in Education from Purdue University, as well as MS and BS degrees in Hotel and Restaurant Management. He held faculty positions at Purdue University, Texas Tech University, and the University of Houston. At Texas Tech University, he founded the Restaurant Hotel and Institutional Management (RHIM) program and served as Chair of the Department of Nutrition, Education and Restaurant\/Hotel Management. Dr. Hayes was Vice President of the Educational Institute (E.I.) of the American Hotel \u0026amp; Lodging Association (AH\u0026amp;LA) and was responsible for the develop-ment of industry training programs utilizing advanced technology delivery systems. An industry practitioner as well as academician, he was the Owner\/General Manager of the full-service Clarion Hotel and Conference Center in Lansing, Michigan. An accomplished author, his scholarly articles have appeared in \u003ci\u003eThe Cornell Quarterly\u003c\/i\u003e. He has written 12 books, including texts translated into Spanish, Japanese, Chinese, Portuguese, and Croatian. He is now a full-time author who divides his professional writing and industry advising activities between offices in Okemos, Michigan and Gulfport, Mississippi.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989561655525,"sku":"NP9781119299653","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119299653.jpg?v=1761784604","url":"https:\/\/k12savings.com\/es\/products\/managerial-accounting-for-the-hospitality-industry-isbn-9781119299653","provider":"K12savings","version":"1.0","type":"link"}