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This managerial accounting textbook will help readers understand and apply hospitality departmental accounting at the supervisory and managerial levels.
Revisions to this edition include:
Remember to order the Accounting for Hospitality Managers Workbook (00362WKB05ENGE). This companion to Accounting for Hospitality Managers is full of practice problems that help students apply concepts to problems similar to those they will face on the job.
Raymond Cote, CPA, CCP
©2007, 20 chapters, Softbound
This title is distributed in the United States by Pearson Higher Education. For additional instructor information or to place an order, please visit Pearson's website.
To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.
Chapter: 1 Hotel Revenue Accounting
Chapter: 2 Hotel Expense Accounting
Chapter: 3 Property and Equipment Accounting
Chapter: 4 Other Noncurrent Assets Accounting
Chapter: 5 Hospitality Payroll Accounting
Chapter: 6 Hotel Departmental Statements
Chapter: 7 Hotel Income Statements
Chapter: 8 Ratio Analysis of the Income Statement
Chapter: 9 Hotel Balance Sheets
Chapter: 10 Ratio Analysis of the Balance Sheet
Chapter: 11 Statement of Cash Flows
Chapter: 12 Interim and Annual Reports
Chapter: 13 Budgeting Expenses
Chapter: 14 Forecasting Sales
Chapter: 15 Budgetary Reporting and Analysis
Chapter: 16 Financial Decision-Making
Chapter: 17 Cash Management and Planning
Chapter: 18 Casino Accounting
Chapter: 19 Inventory Accounting
Chapter: 20 Assorted TopicsDownload
Course Description: Covers such areas as specialized accounting for hotel revenue and expenses; accounting for inventory, property, and equipment; hospitality payroll accounting; hotel departmental financial statements; the income statement, balance sheet, and statement of cash flows; the analysis of financial statements; interim and annual reports; budgeting expenses; forecasting sales; budgetary reporting and analysis; and financial decision-making.
Objectives: At the completion of this course students should be able to:
1. List the revenue centers in and revenue accounts used by a hotel, and explain and apply hotel revenue accounting procedures.
2. Describe and implement basic internal control forms and procedures used in food and beverage sales.
3. Define and give examples of financial reporting centers.
4. List the types of expenses incurred and expense accounts used in a hotel, and demonstrate hotel accounting procedures for expenses and bad debts.
5. Calculate cost of sales.
6. Explain the purpose of a uniform system of accounts, and describe the purpose of and formats for account numbering systems.
7. Summarize the purposes of and formats for hotel departmental financial statements.
8. Describe procedures for hospitality payroll accounting (including requirements for tipped employees), and explain major payroll deductions and taxes.
9. Describe and apply accounting procedures applicable to the acquisition, depreciation, and disposal of property and equipment.
10. Describe and apply accounting procedures applicable to the acquisition and amortization of intangible assets, and recognize non-amortizable intangible assets.
11. Explain the purpose of, and prepare, various formats of income statements, including common-size and comparative formats.
12. Interpret and analyze income statements using ratios, and list the commonly used income statement ratios.
13. Explain the purpose of, and prepare, various formats of balance sheets, including common-size and comparative formats.
14. Interpret and analyze balance sheets using ratios, and list the commonly used balance sheet ratios.
15. Explain the purpose, preparation, content, and format of the statement of cash flows.
16. Summarize the role of, criteria for selection of, and levels of service provided by an independent certified public accountant.
17. Describe the purpose and preparation of consolidated financial statements.
18. Explain the purpose and content of an annual report, and describe how a reader can find and interpret information in the report.
19. Define the various types of expenses and apply techniques to budget those expenses effectively.
20. Use various methods to forecast sales.
21. Describe and use budgetary reporting and analysis techniques.
22. Outline the critical elements to be considered in financial decision-making.
23. Demonstrate proper procedures for cash management and planning.
24. Identify and describe several unique accounting concerns of casinos.
25. Describe and apply the various methods of inventory valuation, as well as how the differences between the methods may affect the values derived.
Group Teaching Guidelines: This course is designed with 20 chapter sessions that can be combined or broken down to meet a variety of scheduling needs.
Evaluation: The student must complete a comprehensive final examination.
Learning Resources: Accounting for Hospitality Managers, Fifth Edition, by Raymond Cote, CPA, CCP.
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