Valuation of hotel : Food & beverage department

목차 (Table of Contents)

• 목차
• Preface = 5
• Chapter 01 Introduction
• 1. Statement of Problem of the Study = 13
• 1) Statement of Problem = 13
• 2) Purpose of the Study = 15
• 2. Method and Structure of the Study = 18
• 1) Method of the Study = 18
• 2) Structure of the Study = 19
• Chapter 02 Theoretical Background of Business Value
• 1. Concept of Business Value = 23
• 1) Meaning and of Business Value = 23
• 2) Classification of Business Value Access Method = 25
• 2. Evaluation Model of Business Value = 27
• 1) Traditional Valuation Model = 27
• 3. Previous Studies = 45
• 1) Foreign Studies = 45
• 2) Domestic studies = 51
• 3) Preceding studies of domestic hotel companies = 64
• Chapter 03 Study design and model
• 1. Data collection and analysis method = 69
• 1) Data collection = 69
• 2) Analysis method = 69
• 2. Study design = 71
• 1) Study method = 71
• 2) Subject of study = 72
• 3. Research Models = 72
• 1) Business Valuation Models using Discounted Cash Flow Models = 72
• 2) Business valuation model using the Hamada Model = 75
• Chapter 04 Analysis result and interpretation
• 1. Result of positive analysis = 79
• 1) Value evaluation of DCF model applied business place = 79
• 2) Income statement comparison of sample hotels' business places = 98
• 3) DCF of sample hotel and comparison, evaluation of estimated income statements(A, B Hotel) = 102
• Chapter 05 Conclusion and Suggestions
• References = 113
• Appendix = 118