Title
A Survey Of Capital Budgeting Methods Used By The Restaurant Industry
Abstract
The purpose of this study was to determine what capital budgeting and cost of capital procedures are being used in the food service segment of the hospitality industry and to compare the responses, where possible, with those reported in the previous studies of capital budgeting techniques in the hospitality industry. The most popular primary capital budgeting techniques selected were the sophisticated or discounted cash flow methods, such as net present value and internal rate of return. The payback method was selected as a secondary technique. © 2000, Taylor & Francis Group, LLC.
Publication Date
1-1-2000
Publication Title
Journal of Hospitality Financial Management
Volume
8
Issue
1
Number of Pages
47-55
Document Type
Article
Personal Identifier
scopus
DOI Link
https://doi.org/10.1080/10913211.2000.10653735
Copyright Status
Unknown
Socpus ID
85013154898 (Scopus)
Source API URL
https://api.elsevier.com/content/abstract/scopus_id/85013154898
STARS Citation
Ashley, Robert A.; Atkinson, Stanley M.; and LeBruto, Stephen M., "A Survey Of Capital Budgeting Methods Used By The Restaurant Industry" (2000). Scopus Export 2000s. 926.
https://stars.library.ucf.edu/scopus2000/926