Harris, Peter J.  <br/><br/>
Accounting in the hotel and catering industry / 
Peter J. Harris, Peter A. Hazzard.  
 - 4th edition  
 - Cheltenham :   Stanley Thornes ltd.,   c1987.  
 - 218 p. :  ill. ;   24 cm.  
 - Catering and hotel management books  .
<br/><br/> Contents;<br/><br/>Introduction <br/>1. Recording of cash <br/>2. Recording of expenditure <br/>3. Recording of salaries and wages <br/>4. Recording of income <br/>5. Value added tax <br/>6. Trial balance <br/><br/>7. Preparation of final accounts <br/>8. Accounting adjustments - Routine and year end <br/>9. Depreciation, replacement and disposal of fixed assets <br/>10. Incomplete records <br/>11. Accounts of non-profit making organizations <br/>12. Accounts of partnerships <br/><br/>13. Accounts of limited companies <br/>14. Departmental accounting <br/>15. Cost-volume profit relationships <br/>16. Introduction to budgetary control <br/><br/><br/> 
<br/><br/>Index : p. 213-218.  
<br/><br/> D2000- 12178 
<br/><br/><label>ISBN: </label>9780748710577 0748710574 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Accounting principles 
<br/><br/><label>Dewey Class. No.: </label>657.837   / HAR