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Hotel and Catering Accounts discusses accounts and cost statements in the context of hotel and catering management. The book is comprised of 24 chapters that cover the range of accounts, costing, and budgeting relevant to caterers.
The coverage of the text includes accounting concepts and conventions; elements of cost and sales; and non-profit-making concerns. The book also covers budgetary control; working capital management; and adjustments for stocks, accruals, and payments in advance.
The text will be most useful to caterers and catering students. Students and professionals in the field of business management and accounting will also benefit from this book.
The coverage of the text includes accounting concepts and conventions; elements of cost and sales; and non-profit-making concerns. The book also covers budgetary control; working capital management; and adjustments for stocks, accruals, and payments in advance.
The text will be most useful to caterers and catering students. Students and professionals in the field of business management and accounting will also benefit from this book.
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