Chapter 2: Cost Management
2.1 Types of Cost
2.2 Allocating Indirect Cost to Revenue
2.3 Analyzing Cost
2.4 Separating Costs into Different Element


Chapter 3: Bottom-Up Approach to Pricing
3.1 Pricing Strategies
3.2 Restaurant Pricing
3.3 Room Rate


Chapter 4: Management of Working Capital
4.1 Current Assets Management
4.2 Motives for Holding Cash
4.3 Managing Inventory
4.4 Economic Order Quantity
4.5 Managing Accounts Receivable


Chapter 5: Cash Budget
5.1 Cash Cycle
5.2 Cash Inflow
5.3 Cash Outflow
5.4 Cash Budget Statement


Chapter 6: Capital Budgeting and Investment Decision
6.1 Fixed Asset Management
6.2 Rate of Return
6.3 Present Value
6.4 Future Value
6.5 Payback Period
6.6 Net Present Value


Chapter 7: Financial Statement Analysis
7.1 Comparative, Horizontal and Common Size Vertical Analysis
7.2 Trend Index, Price and Cost Level Changes
7.3 Revenue and Cost Analysis Technique
7.4 Ratio Analysis


Chapter 1: Introduction to Financial Management
1.1 Overview of Hospitality Organization and the Finance Functions
1.2 Objectives of Financial Management
1.3 Overview of Financial Management
1.4 Responsibility Accounting
1.5 Financial Sectors of Economy

Q1 : What is the difference between Financial Accounting and Financial Management?
A1 : Financial Accounting deals with recording and auditing the financial record, while Financial Management deals with projecting future investment decision based on the analysis of the capital and assets that the company has.

Q2 : Why does the non-finance students need to learn financial management?
A2 : Non-finance students need to learn financial management because of the importance of various financial tools to analyze the direction of the business or departments.