Ch. 1. Hospitality Accounting in Action -- Ch. 2. Accounting Principles -- Ch. 3. The Recording Process -- Ch. 4. Adjusting the Accounts -- Ch. 5. Completion of the Accounting Cycle -- Ch. 6. Financial Statements -- Ch. 7. Financial Statement Analysis -- Ch. 8. Accounting for Merchandising Operations in Hospitality -- Ch. 9. Inventories and Cost of Goods Calculation -- Ch. 10. Internal Control and Cash -- Ch. 11. Payroll -- Ch. 12. Accounting for Receivables and Payables -- Ch. 13. Long-Term and Intangible Assets -- Ch. 14. Sole Proprietorships, Partnerships, and Corporations -- App. A. Specimen Financial Statements: PepsiCo, Inc. -- App. B. Subsidiary Ledgers and Special Journals.
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Introducing students to the basic operation of a foodservice or hotel business, this comprehensive edition offers easy-to-follow guidelines and information on identifying, recording, and communicating the economic events of a hospitality organization.