Hospitality Industry Book from C.H.I.P.S.

Managerial Accounting for the Hospitality Industry
by Lea R. Dopson

Managerial Accounting for the Hospitality Industry givesaspiring hospitality mangagers the knowledge to analyze and interpret the varied financial infromation they will use in the hospitality industry.

Managerial Accounting for the Hospitality Industry includes key features such as:

  • Numerous practical examples throughout each chapter that clearly illustrate hospitality accounting concepts and theories
  • Consistent focus on how accounting principles apply directly to hospitality management decision making
  • A running case study utilized throughout the book provides opportunities for readers to apply accounting principles to real-world hospitality management decisions
  • Reader-friendly style that makes learning accounting fun
  • Extensive practice problems and assessment tools
  • Bonus CD-ROM with exercises that utilized manager-developed spreadsheets as aids in decision making and problem solving


Accounting Fundamentals

1. Hospitality Industry Accounting

  • Unique Aspects of the Hospitality Industry
  • The Purpose of Accounting in the Hospitality Industry
  • Branches of Accounting.
  • Why Hospitality Managers Use Managerial Accounting
  • Uniform System of Accounts
  • Ethics and Hospitality Accounting
  • The Blue Lagoon Waterpark Resort: A Case Study
  • Can You Do the Math?

2. Accounting Fundamentals Review

  • Bookkeeping and Accounting
  • The Accounting Formula
  • Recording Changes to The Accounting Formula
  • Generally Accepted Accounting Principles
  • The Hospitality Business Cycle

Financial Statements

3. The Income Statement

  • The Purpose of the Income Statement
  • Income Statement Preparation
  • Income Statement Analysis

4. The Balance Sheet

  • The Purpose of the Balance Sheet
  • Balance Sheet Formats
  • Balance Sheet Content
  • Components of the Balance Sheet
  • Balance Sheet Analysis

5. Statement of Cash Flows

  • Understanding Cash Flows
  • The Purpose of the Statement of Cash Flows (SCF)
  • Sources and Uses of Funds
  • Creating the Statement of Cash Flows
  • Statement of Cash Flows Analysis

6. Ratio Analysis

  • Purpose and Value of Ratios
  • Types of Ratios
  • Comparative Analysis of Ratios
  • Ratio Analysis Limitations

Management of Revenue and Expense

7. Food and Beverage Pricing

  • Factors Affecting Menu Pricing
  • Assigning Menu Prices
  • Menu Price Analysis

8. Revenue Management for Hotels

  • Establishing Room Rates
  • Revenue Management
  • Non-Room Revenue

9. Managerial Accounting for Costs

  • The Concept of Cost
  • Types of Costs
  • Cost/Volume/Profit Analysis

Accounting Information for Planning

10. Forecasting In the Hospitality Industry

  • The Importance of Accurate Forecasts
  • Forecast Methodology
  • Utilizing Trend Lines in Forecasting


click here to see books of related interest


Managerial Accounting for the Hospitality Industry
by Lea R. Dopson
2009 (available now) 508 pages $70.00 + shipping
Texas residents please add 6.75 % sales tax

Go to Top of Page

copyright © 1997-2009 Culinary and Hospitality Industry Publications Services