While watching lectures, please have a notepad and pen alongside, so that you can take notes of important points. You can listen course lectures any number of times as the course comes with life time access.įor effective listening, please use your headset. This course is structured in self-paced learning style - class room teaching model has been adopted to enable the students to understand the concepts with utmost clarity.
#Hotel accounting in excel guide professional
This Course is mainly for working professionals in hotel industry, those who pursuing professional courses in India like CA / CMA / CS and graduation like BCom / MCom / BBA, and those who have an adamant passion to enter into hotel industry and accounting jobs in hotel industry.īy taking this course you will be exposed to This course is created as a result of continuous demand from existing students. It adds together cover, sales and costs data found on the five weekly worksheets, calculating shareholder scores, cost share distribution, average sale per cover and net profit across the entire five week period.Welcome to this course “Accounting for Hotel Industry: A Complete Guide” The P&L period summary is a separate sheet that can be found at after the weekly worksheets. Sales, costs, net profit, net profit percentage, food gross profit margin and beverage gross profit margin are all found here, allowing you to compare weekly figures at a glance. The shareholder scores section at the top of each worksheet shows a summary of the vital details found elsewhere on the sheet. The net profit percentage shows your profit as a proportion of all sales, while the net profit per cover calculates the net profit per customer. The first, net profit, simply shows sales minus costs. The net profit section automatically creates three calculations for you. Again, this information is automatically calculated based on information entered elsewhere on the spreadsheet. The average sale per cover section calculates the average spend per customer in each of the beverage, dinner (lunch and dinner) and breakfast categories. There is nothing to enter in this section, as figures are calculated automatically based on the data entered in the cover data, sales data and costs section. The cost share distribution calculates a total cost from each of the four categories: food, beverages, labour and other, giving a gross profit margin from each category based on this. If any of these do not apply, simply enter 0, and a dash will be displayed in the cell, indicating there is no information to display for this category.Īs with the cover and sales data, completing the budget and last year columns will allow the spreadsheet to calculate a comparison against each, and these will be colour coded with arrows to indicate whether or they are an increase or decrease. Aside from food and drink costs, there is space to enter any other expenditure, including cleaning materials, glassware and cutlery, kitchen replacement, guest supplies, printing and stationary, miscellaneous, music and entertainment, and equipment hire. Similarly, beverages are split into beverage inventory opening, beverage cost and beverage inventory closing. Food is split into food inventory opening, food cost and food inventory closing. The costs list is grouped into sections, starting with labour costs, such as managers salary, kitchen labour cost, bar labour cost, breakfast labour cost, dinner labour cost and other labour costs. The costs section provides spaces to fill in a wide variety of costs that can be expected in a restaurant.
Once all sections are complete, the comparison against budget and last year will be automatically generated for you, with the same colour scheme as in cover data visible. There are rows, for filling in your food sales for breakfast, lunch and dinner separately, as well as a line for beverages, and one for any other sales you may make. Sales DataĪs with the cover data section, there is space here to fill out your actual, budget and last year data. If your actual cover numbers match your budget or last year cover numbers, you will see a blue arrow. Green text and arrows indicate in increase compared to your budget or last year, while red text and arrows indicate you are down against budget or the previous years. To compare against plan and last year, ensure you fill these columns in too, and the comparison against both your budget and last year will be automatically completed for you. Simply enter your cover numbers into the actual column for breakfast, lunch and dinner. Use this section to enter the number of customers for breakfast, lunch and dinner. Contains Fields for Logo & Company info.
Unlocked - so that you can customize it just a little more.
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