TY  - BOOK
AU  - Harris,Peter J.
AU  - Hazzard,Peter A.
TI  - Managerial accounting in the hospitality industry
SN  - 0748715673
U1  - 657.837 
PY  - 1992///
CY  - London
PB  - Stanley Thornes
KW  - Caterers and catering
KW  - Great Britain
KW  - Accounting
KW  - Hotels
N1  - 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
ER  -