Harris, Peter J.  1944- <br/><br/>
Managerial accounting in the hotel and catering industry volume 2 / 
Peter J. Harris, Peter A. Hazzard. 
 - 4th ed. 
 - Cheltenham :  Stanley Thornes,  1987. 
 - 329p.  24 cm. 
 - Hotel and catering .
<br/><br/> volume 2 
<br/><br/>1. Accounting: a background.- 2 Accounting: fundamental statements.- 3. Accounting: conceptual framework.- 4. Introduction to financial planning and control planning aspects.- 5. Cost behaviour.- 6. Budgetary planning.- 7. Budgetary control.- 8. Behavioural aspects of budgeting.- 9. Cost -volume-profit analysis.- 10. Approaches to decision making.- 11. Price determination.- 12 The impact of cost structure on profitability.- 13.  Analysis of financial statements.- 14. Measuring financial performance.-  15. The right source of finance.- 16. Source and application of funds.- 17. Appraising long term investments.- 18. Published accounts of limited companies.-  19. Consolidated accounts of limited companies. Present value tables. 
<br/><br/><label>ISBN: </label>0748703055 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Caterers and catering--Accounting.--Great Britain<br/>Hotels--Accounting.--Great Britain
<br/><br/><label>Dewey Class. No.: </label>657.837  / HAR