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

Socpus ID

85013154898 (Scopus)

Source API URL

https://api.elsevier.com/content/abstract/scopus_id/85013154898

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