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      Accounting for Hospitality Managers

      Accounting for Hospitality Managers

      Fifth Edition

      00362CIN05ENGE

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      Member: $67.95
      Nonmember: $102.95

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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:

      • Three new chapters-on cash management and planning, casino accounting, and assorted accounting topics
      • New hospitality managerial accounting case studies and Internet reference sites in each chapter
      • Updated content that reflects the tenth revised edition of the Uniform System of Accounting for the Lodging Industry
      • Comprehensive coverage of the Sarbanes-Oxley Act, including the role of the SEC
      • Discussion of Fair Value Accounting, required in 2007 for all publicly-held corporations
      • Updated exhibits that reflect computerization and today's technology

      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
      ISBN 978-0-86612-297-9

      Please note:


      • Includes certificate exam scan sheet for students enrolled in a school program.
      • Individual learners interested in EI hospitality management courses should order through Distance Learning, as the textbook is included in the program fee. 

      Attention Instructors:

      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/.

      Table of Contents

      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 Topics
      Download

      Syllabus

      Prerequisites: None

      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.

      Presentation Files

      These files, available by chapter, are formatted in Microsoft PowerPoint.

      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 Topics
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet
      Accounting for Hospitality Managers Workbook
      Accounting for Hospitality Managers Workbook