Cost and management accounting problems in flotels and stution suggestions

SUMMARY "Cost and Management Accounting Problems in Hotels and Solution Suggestions" As a result of globalization, hospitality industry managers can not continue working in stable environment. They must operate in countries with different laws, economic systems and accounting systems. The hospitality industry faces with changing environment. The manager needs to understand operations, the business environment and how to make management decision. The understanding is through the knowledge of accounting terminology, accounting systems and accounting controls. This knowledge will minimize the risks posed by economic and business environment and global competition. The attention of the managers is focused on maximizing revenue and minimizing costs with effort to maintain profit levels without affecting customer service. Cost and management accounting information will be used at this point, because cost and management accounting information will be necessary in planning and control which involve creating budgets and monitoring the performance of other hotels and decision-making situations which include price determination and decisions on marketing, finance and investment. The rooms department makes up the Most part of the hotel revenues. Occupancy percentages and average daily room rate are traced and revenue per available room analysis is performed. To control the cost areas has a major effect on the profitability. The sale of food can be a significant profit centre or a damaging drain. It should be tried to maximize revenues from hotel guests, guests from other hotels and the local environment. The beverage department is generally one of the most profitable department of a hotel after rooms department, but also one of the most difficult department to control. High food and beverage costs may be indicator of incorrect pricing, theft, waste or lack of inventory control. Also to examine and control all öf these, the cost and management accounting information is used. The purpose of this study is to investigate the cost and management accounting practices in hotels and to find out the problems and the degree of using this information. The study is focused especially on pricing, food & beverage cost control and the types of the fault and fraud. A questionnaire is formed from the contents öf the study and applied to 4 and 5 star hotels and holiday villages in Antalya region and the results are analyzed. XI