Fundamentals of accounting and inventory management in hospitality and tourism business /
Grayfield T. Bajao, Nemesia W. Devero and Rene D. Osorno
- Manila : Wisemen's books trading, inc. c2021
- iii, 316 pages : 26cm.
Include references.
Module 1. Plan and formulate financial statements -- Information Sheet 1.1 Recognize the setting for the formulation of financial statements -- Information sheet 1.2 Store assets register -- Infromation sheet 1.3 generate and maintain the general ledger -- Information sheet 1.4 Perform bank reconciliation -- Information sheet 1.5 Distinguish and formulate the identified financial statements -- Module 2. Establish and sustain financial standards and record s -- Information sheet 2.1 oversee financial measures and approaches -- Infmoration sheet 2.2 Finalize and accoumpish financial reports -- Module 3. Manage night audit -- Information sheet 3.1 Recognize the role of a night accountant/auditor -- Information sheet 2.1 Manage internal transactions -- Inforamtion sheet 3.3 Validate occupancy position of the property -- Information sheet 3.4 advocate to management decision -- Module 4. Manage stokcs and operational supplies in a range of settings in hospitality and tourism business -- Information sheet .41 Oversee delivery of stocks and operational supplies -- Information sheet 4.2 Store stocks and operational supplies -- Information sheet 4.3 Conserve operational supplies and storage areas -- Information sheet 4,4 COmplete documents and supplies maggaement system requirements