Essential financial techniques for hospitality managers : a practical approach 2nd ed.

Author

• Burgess, Cathy

Additional Author(s)

-

Publisher

Oxford: Goodfellow Publishers Limited, 2014

Language

English

ISBN

9781908999979

Series

Subject(s)

• HOSPITALITY INDUSTRY-ACCOUNTING
• HOSPITALITY INDUSTRY-MANAGEMENT
• TOURISM--ACCOUNTING

Notes

. Bibliography: p. 213-215. Index: p. 237-240

Abstract

Fully revised and updated edition of this bestselling textbook
Practical and easy-to-follow guide to a complex area
Has many features which will make it entirely suitable for students of hospitality.
The second edition of Essential Financial Techniques for Hospitality Managers: a practical approach remains a user friendly and hands-on introduction to finance and accounting in the hospitality industry. This fully revised and updated edition continues to be a must-have text for all students of Hospitality and a companion for all managers and employees, and allows them to put their learning into practice to achieve immediate results. Updated throughout with extensive new material especially in the fields of managing revenue and the use of spreadsheets, it covers a vast range of sectors (including hotels, restaurants, contract catering, leisure tourism, events, cruise ships and theme parks). In a non-threatening manner and using a step-by-step approach, it enables students, employees and managers in all areas of the hospitality to:

Understand why the bottom-line is important - and how small actions can have big effects
Contextualise the theory with case studies and examples using real life scenarios
Use key management techniques to control their area of the business

Calculate the effect of their actions on a range of areas of the business.

Each chapter has a full set of learning features, such as bulleted objectives and summaries, case studies and examples, review questions and activities. Accompanying the text is a suite of online resources including self test multi-choice questions to evaluate understanding, links to further resources and solutions to exercises in the text

Physical Dimension

Number of Page(s)

viii, 240 p.

Dimension

25 cm.

Other Desc.

-

Summary / Review / Table of Content

Ch. 1 Introduction to hospitality control,
Ch. 2 Understanding management reports,
Ch. 3 Managing revenue,
Ch. 4 Managing costs,
Ch. 5 Pricing to achieve profit,
Ch. 6 Forecasting,
Ch. 7 Managing cash and stocks,
Ch. 8 Planning and monitoring usage,
Ch.9 Using spreadsheets for management tasks,
Ch. 10 Being part of a company,
Ch. 11 Developing your skills

Exemplar(s)

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