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Purpose: To show the profitability of the hospitality establishment over a specific period. Components: Revenue, Expenses, Net Income.

Purpose: To provide a snapshot of the establishment's financial position at a specific point in time. Components: Assets, Liabilities, Owner's Equity.

Purpose: To list all cash inflows and outflows over a period and how it affects the cash position. Components: Operating Activities, Investing Activities, Financing Activities.

Purpose: To show the movements in equity during the reporting period. Components: Opening Equity, Comprehensive Income, Dividends, Closing Equity.

Purpose: To report the changes in the retained earnings account during a reporting period. Components: Opening Retained Earnings, Net Income, Dividends paid, Closing Retained Earnings.

Purpose: To provide financial information about different segments of a diversified hospitality business. Components: Revenue, Profit, Assets, Liabilities by segment.

Purpose: To provide additional context and detail to the numbers presented in the financial statements. Components: Accounting Policies, Additional Information, Potential Liabilities.

Purpose: To show all changes in equity that are not the result of transactions with owners. Components: Net Income, Other Comprehensive Income.

Purpose: To compare actual financial results with the projected financial plan. Components: Actual Results, Budgeted Figures, Variance Analysis.

Purpose: To manage and review the accounts receivable. Components: Current Receivables, Past Due Receivables, Length of Delinquency.

Purpose: To track the room usage statistics of a hotel. Components: Occupancy Rate, Revenue per Available Room (RevPAR), Average Daily Rate (ADR).

Purpose: To analyze the cost incurred in food production and its profitability. Components: Food Sales, Cost of Goods Sold, Food Cost Percentage.

Purpose: To give insight into the efficiency and profitability of operations. Components: Various ratios such as Operating Margin, Return on Assets, Gross Profit Margin.

Purpose: To assess the ability of the hospitality business to meet short-term obligations. Components: Current Ratio, Quick Ratio, Working Capital.