Hospitality Management Accounting

1.  Analysis

1.1  The balance sheet - horizontal, vertical, base-year
1.2  The income statement - horizontal, vertical, base-year
1.3  Trend and ratio analysis
1.4 Relevant and irrelevant items

2. Financial Statements

         2.1  Cost of goods sold
         2.2  Allocation indirect costs 

3.  Statement of cash flows

3.1  Operating activities
3.2  Investing activities
3.3  Financing activities
3.4  Noncash investing and finaning activities

4.  Internal control

4.1  Objectives
4.2  Characteristics
4.3  Basic requirements for various functions
4.4  Small operations

5.  Basic cost concepts

5.1  Context and nature
5.2  Various types of costs
5.3  Determination of mixed cost components
5.4  Costs for decision making purposes (relevant costs)
5.5  Avoidable and unaviodable costs
5.6  High-low method

6.  Cost-volume-profit analysis

6.1  Assumptions, limitations, relationships, fixed and variable costs
6.2  Single product
6.3  Multiple products

7.  Cost approaches to pricing

7.1  Price elasticity of demand, yield manangement, market segment room rate
7.2  Informal pricing approaches
7.3  Cost approaches
7.4  Equivalent room occupancy
7.5  Bottom-up and Hubbart approaches

8.  Budgeting

8.1  Forecasting methods
8.2  Flexible budgets, variances
8.3  Cash management and budgeting
8.4  Capital budgeting - accounting rate of return, payback, net present value