Hospitality Finance and Accounting Essential Theory and Practice Hospitality Essentials Series
Coordonnateur : Ginneken Rob
Hospitality Finance and Accounting provides a uniquely concise, accessible and comprehensive introduction to hospitality, finance and accounting from a managerial perspective. By avoiding unnecessary jargon and focusing on the essentials, this book offers a crucial breakdown of this often overly-complex subject area.
The concise chapters cover the essential concepts, ideas and formulas to be mastered within the hospitality industry including income statements, balance sheets, pricing and budgeting. Each chapter is split into two sections: theory and practice, giving students practical insight into the everyday realities of the hospitality industry through case studies which show how theories are applied to a range of relevant scenarios. Emphasis is placed particularly on the practices of revenue and budget management within the food and beverage industry.
This will be an essential introductory yet practical resource for all Hospitality students and future managers within the industry.
1. Measuring Performance 2. Balance Sheet and Ratios 3. Pricing 4. Finance and Accounting in F&B 5. Capital Budgeting
Rob van Ginneken teaches Finance and Accounting at the Academy of Hotel Management, Breda University of Applied Sciences in the Netherlands. He obtained Masters in Business Administration and Integrated Risk & Crisis Management from Groningen University and the Université Paris 1 Panthéon-Sorbonne, respectively. His special interest is ownership, operating and branding models in the international hotel industry. Rob also holds the Wine & Spirit Education Trust Diploma in Wine and Spirits, and is a Certified Educator for WSET® certifications level 1, 2 and 3.
Date de parution : 06-2019
15.6x23.4 cm
Date de parution : 06-2019
15.6x23.4 cm
Thèmes de Hospitality Finance and Accounting :
Mots-clés :
Undistributed Operating Expenses; Accounts Receivable Turnover; accounting; Credit Card Commission; balance sheets; Evaluate Capital Investment; budgeting; Responsive Demand; essential concepts; Non-current Assets; finance; Long Term Capital Investments; food and beverage industry; Room Revenue; introduction; Food Revenue; hospitality industry; Capital Investments; income statements; Revenue Management; pricing; Profitability Index; Hospitality Firm; budget management; Executive Chef; formulas; Total Variable Cost; hospitality; Variable Cost; Retained Earnings; Revenue Strategy; Variable Cost Pricing; Future Cash Flows; Food Cost; Fixed Cost; Total Room Revenue; Hotel Management Team; Executive Lounge