Financial Statement Analysis (Ch 18) From a set of financial information, calculate the following. Current Ratio Quick Ratio Accounts Receivable Turnover & Collection Period Cost of Goods Sold – Food and Beverage Food Inventory Turnover (Times) Food Inventory Turnover in Days
Financial Statement Analysis Beverage Inventory Turnover Beverage Inventory Turnover in Days Occupancy Percentage Average Rate REVPAR Flow Through Profit Margin
From Chapters 1-12 and Handouts Normal balances of accounts Asset : Debit Liability or Equity : Credit Revenue: Credit Expense: Debit Types of accounts – asset, liability, equity, revenue, or expense Permanent or Temporary Owners Equity
Chapters 1 Through 12 Principles of Accounting Cost Business Entity Continuity of the Business Unit Unit of Measurement Objective Evidence Full Disclosure Consistency Matching Conservation Materiality
Other Items Chart listing where balance sheet items fall (see exam 2) Complete a Retained Earnings Statement Complete a Cost of Goods Sold Statement Complete a Trial Balance Completing a departmental income statement Completing a balance sheet
What You Do Not Need to Review The effects of not recording journal entries ( the overstate/understate chart) Depreciation Problems Bank Reconciliation
Chapters 1 Through 12, 15 & 18 Review terms and definitions at the end of each chapter Review questions from previous exams and quizzes (including exam 3) Bring a calculator & pencils No Scantron Questions????