TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC 1.1 Sources of funding available for business involved in hospitality industry...................1AC 1.2 Contribution made by range of methods for generating incomes..................................3TASK 2............................................................................................................................................3AC 2.1 Element of cost...............................................................................................................3AC 2.2 Methods of controlling stock and cash ..........................................................................5TASK 3............................................................................................................................................7AC 3.1 Source and structure of trial balance..............................................................................7AC 3.2 Evaluating business account, Adjustments and Notes....................................................7AC 3.3 purpose and process of Budgetary control ....................................................................9AC 3.4 Variance analysis ...........................................................................................................9TASK 4..........................................................................................................................................11AC 4.1 Calculating and analysing ratios...................................................................................11AC 4.2 Future management strategies .....................................................................................11TASK 5..........................................................................................................................................12AC 5.1 Category of cost............................................................................................................12AC 5.2 Contribution per product/customer and explaining relationship..................................12AC 5.3 Short – term Management decision ............................................................................13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................15

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Cost Management in the Hospitality Industry

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