Harris, Peter J.  1944- <br/><br/>
Managerial accounting in the hospitality industry/ 
Peter J. Harris, Peter A. Hazzard. 
 - 5th ed. 
 - London:  Stanley Thornes,  1992. 
 - 352p. ;  24 cm. 
<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 preparation.- 7. Budgets for planning and 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 and operating performance.-  15. Sources of finance.- 16. Source and application of funds.- 17. Capital investment decisions.- 18. Building computer spreadsheet models.- 19. Published accounts of limited companies.- 20. Consolidated accounts of limited companies. Present value tables. 
<br/><br/><label>ISBN: </label>0748715673 
<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