The document provides an introduction to financial management, including the branches of finance such as general accounting, financial management, and auditing. It discusses accounting principles such as GAAP and the differences between cash and accrual accounting. It also summarizes the typical sources of revenue and costs for the hospitality industry, noting its labor intensive nature and large investments required.

1. Chapter 1
Introduction to Financial Management
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2. Financial Management & Accounting
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3. Introduction
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4. Branches of finance
General Accounting:
– Financial accounting: recording of revenues, expenses, assets and
liabilities
– Cost accounting: recording, classification and reporting of cost data
by department, function, responsibilities, etc.
-> support to operations’ control
– Tax accounting: preparation and filling of tax forms (income, property
tax, payroll, excise, etc.)
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5. Branches of finance
Financial Management:
– Provide management with key information to enhance controls and
support business decisions
– Forward looking: preparation of budget and treasury planning
– Performance reports: actual results vs. budget, etc.
– Ad hoc analysis: return on investments, incremental analysis, etc.
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6. Branches of finance
Auditing:
– Review and evaluation of financial records, documents, and control
systems
– Often external / independent
– Ensure that financial records are properly kept
– Issue recommendations to strengthen financial controls
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7. Principles of Accounting
Generally Accepted Accounting Principles (GAAP)
– Include the standards, conventions, and rules accountants follow
– Provide guidelines for accounting methods
– Provide uniform basis for preparing financial statements
 Enable comparisons
 Ensure thoroughness
– Accepted through common usage
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8. Principles of Accounting
• Principle of sincerity (objective evidence): accounting records
should reflect in good faith the reality of the company's financial
status
• Principle of consistency: use of a similar method for the
accounting treatment of an item and for all similar items that follow
• Principle of the permanence of methods: allows coherence and
comparison of the financial information published by the company
• Principle of non-compensation: not compensation of a debt with
an asset, a revenue with an expense, etc.
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9. Principles of Accounting
• Principle of prudence: accounting records should show the reality
"as is" (not prettier!!)
ex.: revenue is recorded only when it is certain / provision is booked
for an expense which is probable
• Principle of continuity: assumption that the business will not be
interrupted. This principle mitigates the principle of prudence: assets
do not have to be accounted at their disposable value, but it is
accepted that they are at their historical value
• Principle of periodicity: each accounting entry is allocated to a
given period, and split accordingly if it covers several periods
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10. Principles of Accounting
• Principle of matching: necessity to relate expenses to revenues ->
accrual accounting
• Principle of Full Disclosure: all information and values pertaining
to the financial position of a business must be disclosed in the
records or in footnotes
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11. Principles of Accounting
Cash vs. Accrual Accounting
Cash Accounting
–Recognition of transaction at the point of cash movement
–Not in line with GAAP
–Acceptable if use does not materially affect the results
–Used by very small businesses
Accrual Accounting
–Recognition of revenue when earned (eg. issue of invoice, service
rendered, etc.)
–Recognition of costs when incurred (eg. collection of invoice, service
of goods received, etc.)
–Also when no transaction has happened (eg. depreciation, prepaid
insurance premium, etc.)
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12. Financial Aspects of Hospitality Industry
Source of revenues
–Rooms 68%
–Food 21%
–Beverages 4%
–Telecommunication 1%
–Rentals, events, conferences & others 6%
Costs and expenses
–Salaries & benefits 44%
–Operating expenses 30%
–Fees, taxes and insurances 11%
–Other cost of sales 9%
–Utility costs 6%
see exhibit 1 / page 4
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13. Financial Aspects of Hospitality Industry
– Revenue often subject to seasonality (throughout week, month,
year…)
– Limited inventories (in comparison to manufacturing industries);
generally < 5% of total assets vs. 30% for manufacturing firms
– Labor intensive (highest cost element)
– Requires large investments in fixed assets
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