Accounting Cook Book

Table of content

Introduction to Accounting

1.1 Nature and Purpose of Accounting

Basic Accounting Concepts

2.1 Balance Sheet

2.2 Income Statement

2.3 Accounting Records and Systems

Financial Statements

3.1 Revenue and Monetary Assets

3.2 Cost of Sales and Inventories

3.3 Long-lived Non-Monetary Assets and Amortization

3.4 Sources of Capital: Debt

3.5 Sources of Capital: Owners’ Equity

3.6 Other Items affecting Net Income and Owner’s Equity

3.7 Statement of Cash Flows

3.8 Acquisitions and Consolidated Statements

Financial Statement Analysis

4.1 Understanding Financial Statements

Management Accounting

5.1 Nature of Management Accounting

Cost Analysis

6.1 Behavior of Costs

6.2 Full Costs and Their Uses

6.3 Additional Aspects of Product Costing Systems

6.4 Standard Costs, Variable Costing Systems

6.5 Quality Costs, and Joint Costs

6.6 Production Cost Variance Analyses

6.7 Other Variance Analyses

Control in Accounting

7.1 Management Control Environment

7.2 Management Control Process

Strategic Planning and Budgeting

8.1 Strategic Planning

8.2 Budgeting

Reporting and Evaluation

9.1 Short-Run Alternative Choice Decisions

9.2 Longer-Run Decisions: Capital Budgeting