Hospitality Accounting

Chpt 1 Theory and mechanics of double entry Chpt 2 Accounting for cash Chpt 3 Accounting for purchases Chpt 4 Accounting for sales Chpt 5 Accounting for other matters Chpt 6 Organisation of accounts Chpt 7 Maintaining a full set of books Chpt 8 Preparation of final accounts Chpt 9 Adjustment in nominal and personal accounts Chpt 10 Adjustments to final accounts Depreciation Chpt 11 Single entry Chpt 12 Accounts of non-profit making bodies Chpt 13 Accounting for partnerships Chpt 14 Accounting for limited companies Chpt 15 The cash flow statement Chpt 16 Basic food costing Chpt 17 Basic cost behaviour Chpt 18 Basic decision accounting.