A textbook for hospitality students in two-year or four-year programs who are already familiar with basic accounting concepts and procedures, preferably from having taken an introductory course in basic accounting. Sets out how those basics are applied to management accounting in the hospitality industry. Includes information on the balance sheet, the income statement, cash flows, ratio analysis, basic cost concepts, cost-volume-profit analysis, cost approaches to pricing, forecasting methods, operations budgeting, income taxes, and other topics. No dates are noted for previous editions. Annotation c. by Book News, Inc., Portland, Or.