From cost accounting to customer accounting in the restaurant industry

Mats Carlback

International Journal of Revenue Management, 2010, vol. 4, issue 3/4, 403-419

Abstract: The aim of this paper is to discuss the testing, diffusion and application of newly developed experience accounting (EA) system to academics and practicians in the hospitality industry. As the EA system is based on the production of experiences, it will be important to test and diffuse the idea to practitioners in order to evaluate the actual practicality of the method, via this constructive approach. A well-aligned system would provide the industry with a tool for better managerial accounting and should facilitate better resource allocation, cost control and consequently increase the efficiency in the restaurant industry. The research indicated a need for such a tool and the EA system was applicable and useable in a live environment. It was also apparent that the method used and the results would give a very useful snapshot of the business performance at any given time, hence a valuable ad hoc contribution of the research.

Keywords: restaurant industry; management accounting; management control; experience accounting; EA pricing; FAMM; five aspect meal model; cost allocation; performance measurement; restaurants; hospitality industry; revenue management. (search for similar items in EconPapers)
Date: 2010
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Citations: View citations in EconPapers (1)

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