Description
McGraw Hill Cost And Financial Management For Hotels by KUMAR
The book covers the topics such as hotel cost sheet, food/ ingredient costing, menu costing/ pricing, banquet costing, hotel cost ledgers, hotel operating ratios, etc. Every chapter ends with objective type questions, review questions and exercises to develop skills in financial management. This book will be a handy resource for all those who are practicing cost and financial management hospitality accounting, both academically and professionally.