Handbook of HOTEL Cost Analysis

About the Book

The Handbook of HOTEL Cost Analysis provides Accessible, Comprehensive, Authoritative, and Practical treatments of the protocols for assessing the relative efficiency of Hospitality Management. Topics discussed in this book include understanding cost concepts, job-order costing, process costing, activity-based costing (ABC), activity-based management (ABM), cost-volume and break-even Analysis, budgeting, cost Analysis for non-routine decisions, how to make capital budgeting decisions, performance metrics such as the balanced score card, and a variety of cost management tools, including target costing and life-cycle costing.
The authors cover all important issues that relate to budgeting and affect Hotel profitability. This edition is considerably reorganized to aid in student and practitioner understanding, the actual practice of cost-benefit Analysis.

About the Author

Gajanan Shirke, a Hotel consultant, has years of extensive experience in the hospitality industry. His thirst for learning and aspiration to become a multi-faceted expert in the Hotel industry has helped him to rise from employe to become an independent professional in the hospitality sector. Since his last assignment as General Manager at Kamat Hotels, he has become a renowned Hotel consultant with a proven track record of developing, training and growing some of the best-known Hotels, restaurants and fast-food joints in the Indian market.
He was appointed as an Expert Consultant for The Eighth Meeting of the Board of Studies for Hotel Management & Catering Technology. He is a visiting faculty at various Hotel Management Colleges and has trained over a thousand hospitality professionals. He has completed numerous pre and post opening of Hotel consultancies in India and overseas. In order to spread his extensive knowledge to aspiring Hotel professionals, Gajanan has penned a large number of books spanning different segments of the hospitality industry. Starting from his first book ’Bar Management and Operations published in 2010, he has written 61 books including Hospitality Management, Food and Beverage Management, Hotel Engineering Management, Front office Management, Hotel Housekeeping Management, The Cookery Trilogy advance Cookery Theory, The Cookery Trilogy, Foundation of Cookery, The Cookery Trilogy... The Basic Cookery Book, Hotel Sales and Marketing, Hospitality Industry Accounting & Fundamentals, Customer Interaction Excellence in Hospitality, History of Indian Cuisine volume 1, History of Indian Cuisine volume 2, Hotel owner’s Manual, Hotel Security & Prevention, Training Managers Manual, Exceptional Service In Hospitality Six Sigma way, etc.