Type of Submission
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.
Ashley, Robert A.; Atkinson, Stanley M.; and LeBruto, Stephen M.
"A Survey of Capital Budgeting Methods Used by the Restaurant Industry,"
Journal of Hospitality Financial Management: Vol. 8:
1, Article 1.
Available at: https://scholarworks.umass.edu/jhfm/vol8/iss1/1