Student Workbook and Study Guide to accompany Hospitality Management Accounting, 9e
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Student Workbook and Study Guide to accompany Hospitality Management Accounting, 9e
Jagels, Martin G.
John Wiley & Sons Inc
04/2006
352
Mole
Inglês
9780471689263
15 a 20 dias
840
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 industry; maximizing revenues; minimizing costs; fundamental concepts; analytical techniques; real-world accounting systems; evaluating current and past operations; effectively managing finances; increased profits; computer applications; practical decision-making skills; hospitality accounting; culinary and hospitality
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 industry; maximizing revenues; minimizing costs; fundamental concepts; analytical techniques; real-world accounting systems; evaluating current and past operations; effectively managing finances; increased profits; computer applications; practical decision-making skills; hospitality accounting; culinary and hospitality
