000 02117nam a2200301 4500
999 _c182510
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003 MY-SjTCS
005 20201002185515.0
008 110218s1997 enk 00 eng
020 _a1861520867
039 9 _a201909171509
_bummi
_c201102181601
_dVLOAD
_c200709141326
_dmalathy
082 0 4 _a657.837
_bKOT
100 1 _aKotas, Richard.
_912092
240 1 0 _aAccounting in the hotel and catering industry
245 1 0 _aHospitality accounting /
_cRichard Kotas, Michael Conlan.
250 _a5th ed.
260 _aLondon ;
_aBoston :
_bInternational Thomson Business Press,
_c1997.
300 _axi, 443 p. ;
_c25 cm.
490 1 _aTourism and hospitality management series
505 0 _aPt. I. Bookkeeping in the hospitality industry: 1. Introduction to accounting. 2. Theory and mechanics of double entry. 3. Accounting for cash. 4. Accounting for purchases. 5. Accounting for sales. 6. Accounting for value added tax. 7. Organization of accounts. 8. Maintaining a full set of books. - Pt. II. Financial accounting in the hospitality industry: 9. Accounting conventions and concepts. 10. Preparation of final accounts. 11. Adjustments to final accounts - accruals and prepayments. 12. Adjustments to final accounts - depreciation. 13. Single entry 14. Accounts of non-profit making bodies. 15. Accounting for partnerships 16. Accounting for limited companies. - Pt. III Cost and management accounting in the hospitality industry: 17. Basic costing. 18. Basic cost behaviour. 19. Basic decision accounting. 20. Departmental accounting. 21. US uniform system of accounts for hotels. 22. Interpretation of accounts. 23. Management of working capital and the cash flow statement. 24. Budgeting and budgetary control. 25. Hospitality accounting and computerization.
650 0 _aHospitality industry
_xAccounting.
_926026
650 0 _aHotels
_xAccounting
_912220
650 0 _aManagerial accounting
_9209852
700 1 _aConlan, Michael.
_9105409
830 0 _aSeries in tourism and hospitality management
_911618
920 _aTCHT : 621337, 640071, 640072, 641956
999 _d182510