Accounting in the Hotel and Catering Industry (4 Revised edition)

This book looks at financial reporting methods and requirements in the hotel and catering industry.

For example, the chapter on accounting for limited companies has been re-written in line with current thinking, and has been expanded to include an explanation of the principles of funds flow statements and value added tax.

The chapter on merchandised accounting in the previous edition has been withdrawn, while a new chapter, on revenue accounting, explains the technique of profit sensitivity analysis.

With its thorough coverage, methodical presentation, and clear explanations, this is an excellent study book.

This book should be of interest to students following a degree or diploma course in hotel and catering management, or studying for membership of his professional association.

There are parts of the book - especially part 3, accounting as an aid to management - which aim to assist the accountant or manager in the industry to make most efficient use of accounting.