Chapter 12 Capital Investment, Leasing, and Taxation © 2009 John Wiley & Sons Hoboken, NJ 07030 1 Managerial Accounting for the Hospitality Industry Dopson & Hayes Chapter Outline Capital Budgeting Capital Investment Financing Alternatives Taxation © 2009 John Wiley & Sons Hoboken, NJ 07030 2 Managerial Accounting for the Hospitality Industry Dopson & Hayes Learning Outcomes Identify the purpose of capital budgeting. Compute business owners’ investment rates of return. Identify advantages and disadvantages of capital financing alternatives such as debt versus equity financing and lease versus buy decisions. Determine the effects of taxation on a hospitality business. © 2009 John Wiley & Sons Hoboken, NJ 07030 3 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capital Budgeting In business, capital simply refers to money. Those who invest their capital are, not surprisingly, called capitalists, and the economic system that allows for the private ownership of property is called capitalism. As is the case in most industries, investing money in hospitality businesses can be risky. Capital budgets are used to plan and evaluate purchases of fixed assets such land, property, and equipment. © 2009 John Wiley & Sons Hoboken, NJ 07030 4 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capital Budgeting Purchases of this type are called capital expenditures and, as you learned previously, are recorded on a business’s balance sheet. Capital budgeting is the essential process by which those in business evaluate which hospitality operations will be started, which will be expanded, and which will be closed. In nearly all cases, business owners seek returns on their investments which are large enough to justify the continued investment of their capital. © 2009 John Wiley & Sons Hoboken, NJ 07030 5 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capital Budgeting In general, capital budgeting techniques can be classified as those that are directed toward one or more of the following business activities: Establish a business (new venture, sometimes funded by venture capitalists) Expand a business (increase revenues) Increase efficiency (reduce expenses) Comply with the law (mandated change) © 2009 John Wiley & Sons Hoboken, NJ 07030 6 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capital Investment Investors seek to balance the concepts of risk, with that of reward (increase vs. decrease in value). In most cases, as the amount of risk involved in an investment increases, the return on that investment also increases. As an investor you would ultimately seek to compare the cost of making an investment today against the stream of income that the investment will generate in the future. To best make this “in the future” value comparison, or time value of money, which is the concept that money has different values at difference points in time. © 2009 John Wiley & Sons Hoboken, NJ 07030 7 Managerial Accounting for the Hospitality Industry Dopson & Hayes Time Value of Money To illustrate the time value of money concept, assume that you have won $10,000 in the state lottery. Your options for collecting payment are: Receive $10,000 now, or Receive $10,000 in four years. If you are like most people, you would choose to receive the $10,000 now. It makes little sense to defer (delay) a cash flow into the future when you could have the exact same amount of money now. © 2009 John Wiley & Sons Hoboken, NJ 07030 8 Managerial Accounting for the Hospitality Industry Dopson & Hayes Time Value of Money From an investment perspective, those in business know you can do much more with money if you have it now because you can earn even more money through wise investments. The value of the money that is invested now at a given rate of interest and grows over time is called the future value of money. The process of money earning interest and growing to a future value is called compounding. See Go Figure! for an illustration of this. © 2009 John Wiley & Sons Hoboken, NJ 07030 9 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! To see why this is so, consider Rhonda and Ron. Both are owed $1,000. Rhonda collects the money owed to her on January 1st while Ron collects the $1,000 owed to him on December 31st of the same year. After thoroughly evaluating her investment opportunities, Rhonda takes her money on January 1st and invests it in a company that will pay her a 10% annual rate of return. As a result, on December 31st Rhonda would have $1,100 as shown using the total investment value formula as follows: Investment + Return on Investment = Total Investment Value or $1,000 + ($1,000 X 0.10) = $1,100 As a result of her investment, at the end of the year, Rhonda’s $1000 is now worth $1,100, while Ron’s $1000 is, of course, still worth only $1,000. Now, assume that Rhonda elects to re-invest her original $1,000 and all of her investment earnings. If she does so, Rhonda is poised to increase the future value of her money even further by earning investment returns over an even longer period of time. The value of the money that is invested now at a given rate of interest and grows over time is called the future value of money. The process of money earning interest and growing to a future value is called compounding. If Rhonda maintained her investment for four years, it would grow as follows: © 2009 John Wiley & Sons Hoboken, NJ 07030 Year 1 $1,000 + ($1,000 X 0.10) = $1,100 Year 2 $1,100 + ($1,100 X 0.10) = $1,210 Year 3 $1,210 + ($1,210 X 0.10) = $1,331 Year 4 $1,331 + ($1,331 X 0.10) = $1,464 10 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! The formula managerial accountants use to quickly compute the future value of an investment when the rate of return and length of the investment is known is as follows: Future Value = Investment Amount X (1 + Investment Earnings %)n or FVn = PV x (1+i)n Where FV equals the amount of the investment at the end of the investment period (future value), PV equals the present value of the investment, n equals the number of years the investment will be maintained, and i equals the interest rate %. In the example of Rhonda’s four-year investment, the future value formula would be computed as: $1,000 X (1 + 0.10)4 = Future Value or $1,000 X (1.464) = $1,464 © 2009 John Wiley & Sons Hoboken, NJ 07030 11 Managerial Accounting for the Hospitality Industry Dopson & Hayes Time Value of Money The effect of a compound investment earning 10% annual returns is summarized below. Figure 12.2 Effect of Compound Investment Returns Value Year 1 Year 2 Year 3 Year 4 Beginning Value $1,000 $1,100 $1,210 $1,331 100 110 121 133 $1,100 $1,210 $1,331 $1,464 Investment Earnings Year End Total Investment Value © 2009 John Wiley & Sons Hoboken, NJ 07030 12 Managerial Accounting for the Hospitality Industry Dopson & Hayes Time Value of Money When a future value is known, then the present value, or the amount the future value of money is worth today, can be determined. The process of computing a present value is called discounting, or calculating the value of future money discounted to today’s actual value. See Go Figure! for an illustration of this. © 2009 John Wiley & Sons Hoboken, NJ 07030 13 Managerial Accounting for the Hospitality Industry Dopson & Hayes (go figure! continued) When a future value is known, then the present value, or the amount the future value of money is worth today, can be determined. The process of computing a present value is called discounting, or calculating the value of future money discounted to today’s actual value. The formula managerial accountants use to quickly compute the present value of an investment when the rate of return and length of the investment is known is as follows: Present Value = Future Value (1 + Investment Earnings %)n or PV = FVn (1 + i)n Where FV equals the amount of the investment at the end of the investment period (future value), PV equals the present value of the investment, n equals the number of years the investment will be maintained, and i equals the interest rate %. In the example of Rhonda’s four-year investment, the present value formula would be computed as: $1,464 (1 + 0.10)4 = Present Value or $1,464 1.464 = $1,000 Put another way, Rhonda’s $1,464 investment (received four years from now) would be worth $1,000 today. © 2009 John Wiley & Sons Hoboken, NJ 07030 14 Managerial Accounting for the Hospitality Industry Dopson & Hayes Time Value of Money Future values and present values can be calculated using the formulas stated in this chapter, time value of money tables, and/or financial calculators. As you (and all savvy investors) now recognize, maximum returns on money invested (ROI) are achieved by utilizing one or both of the following investment strategies: 1. Increasing the length of time money is invested 2. Increasing the annual rate of return on the investment © 2009 John Wiley & Sons Hoboken, NJ 07030 15 Managerial Accounting for the Hospitality Industry Dopson & Hayes Rates of Return Before closely examining rates of return, it is very important for those in the hospitality industry (as well as all other industries!) to understand that operating profits are not the same as return on investment. Sometimes, a restaurant that achieves a very good profit (net income) is still not a good investment for the restaurant’s owner. In other cases, a restaurant that achieves a less spectacular net income is a better investment. See Go Figure! for an illustration of this. © 2009 John Wiley & Sons Hoboken, NJ 07030 16 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! For example, assume two restaurant owners have generated $200,000 in net income after a year of operating their respective restaurants. The first owner invested $2,000,000 in the operation, and the second owner invested $4,000,000. Using the ROI formula you learned about in Chapter 3, the owners’ ROIs can be calculated as follows: Money Earned on Funds Invested Funds Invested = ROI or First Owner: $200,000 $2,000,000 = 10% Second Owner: $200,000 $4,000,000 © 2009 John Wiley & Sons Hoboken, NJ 07030 = 5% 17 Managerial Accounting for the Hospitality Industry Dopson & Hayes Rates of Return Actual returns on investment can vary greatly, but few, if any, investors will for a long period of time invest in a restaurant if the net income is less than what could be achieved in other investment opportunities with the same or lesser risks. Sophisticated managerial accountants can utilize several variations of the basic ROI formula to help them make good decisions about investing their capital. For working managers interested in maximizing returns on investment, two of the most important of these formula variations are: Savings Rate of Return Payback Period © 2009 John Wiley & Sons Hoboken, NJ 07030 18 Managerial Accounting for the Hospitality Industry Dopson & Hayes Savings Rate of Return The savings rate of return is the relationship between the annual savings achieved by an investment and the initial capital invested. An example of this information based on Amy Sussums, a country club manager who is contemplating the purchase of a new dish machine, is presented in Figure 12.4 and the following Go Figure! exercise. In many cases, managerial accountants and/or the owners of a business will set an investment return threshold (minimum rate of return) that must be achieved prior to the approval of a capital expenditure. © 2009 John Wiley & Sons Hoboken, NJ 07030 19 Managerial Accounting for the Hospitality Industry Dopson & Hayes Figure 12.4 Country Club Dish Machine Cost Analysis Current Dish Machine Proposed New Dish Machine Book Value = $8,000 Cost is $22,000 installed Expected machine life is three years Expected machine life is fifteen years Current value (if sold) is $3,000 Value (if sold) in 15 years is $ 0. Annual operating costs are $ 41,200 Annual operating costs are $31,000 due to the machines fewer labor hours required and increased energy efficiency © 2009 John Wiley & Sons Hoboken, NJ 07030 20 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! Based on the information Amy has gathered: The new machine costs $22,000 (installed) and the value of the old machine is $3,000. Thus, the new capital required to be invested in the machine would be $19,000 ($22,000 - $3,000 = $19,000). Amy will achieve cost savings of $10,200 per year ($41,200 to operate the old machine - $31,000 to operate the new machine = $10,200 annual savings). She can compute her savings rate of return as follows: Annual Savings Capital Investment = Savings Rate of Return or $10,200 $19,000 = 53.7% © 2009 John Wiley & Sons Hoboken, NJ 07030 21 Managerial Accounting for the Hospitality Industry Dopson & Hayes Payback Period Payback period refers to the length of time it will take to recover 100% of an amount invested. Typically, the shorter the time period required to recover all of the investment amount, the more desirable it is. Managerial accountants often utilize the payback period formula to evaluate different investment alternatives. See Go Figure! for an illustration of this. © 2009 John Wiley & Sons Hoboken, NJ 07030 22 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! In the dish machine example cited in Figure 12.4, Amy would compute her payback period as: Capital Investment Annual Income (or Savings) = Payback Period or $19,000 $10,200 © 2009 John Wiley & Sons Hoboken, NJ 07030 = 1.86 years (approximately 1 year and 10 months) 23 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capitalization Rates In most cases, business investors are not guaranteed a return on their investments. Investment returns typically increase as an investment’s risk level increases. To fully appreciate how business investors estimate their ROIs and then consider risk levels, you must first understand capitalization rates. In the hospitality industry, capitalization (cap) rates are utilized to compare the price of entering a business (the investment) with the anticipated, but not guaranteed, returns from that investment (net operating income). © 2009 John Wiley & Sons Hoboken, NJ 07030 24 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capitalization Rates This ties investment returns to: The size of the profits (net operating income) generated by the business The size of the investment in the business Net operating income (NOI), in general, is the income before interest and taxes you would find on a restaurant or hotel income statement. Investors generally do not want to pay more than the true value of any specific hospitality business or property they are considering purchasing. See Go Figure! for an illustration of this. © 2009 John Wiley & Sons Hoboken, NJ 07030 25 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! To illustrate, consider the High Hills Hotel, which was offered for sale for $16,000,000. The hotel’s net operating income for the past annual accounting period was $2,000,000. The cap rate % formula can be restated using the property value as the investment amount. The computation of the cap rate in this example would be: Net Operating Income Property Value = Cap Rate % or $2,000,000 $16,000,000 = 12.5% Conversely, the property value estimate is calculated as follows: Net Operating Income Cap Rate % = Property Value Estimate or $2,000,000 12.5% © 2009 John Wiley & Sons Hoboken, NJ 07030 = $16,000,000 26 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capitalization Rates Cap rates that are higher tend to indicate a business is creating very favorable net operating incomes relative to the business’s value (selling price). Cap rates that are lower indicate that the business is generating a smaller level of net operating income relative to the business’s estimated value (selling price). In general, cap rates are used to indicate the rate of return investors expect to achieve on a known level of investment. © 2009 John Wiley & Sons Hoboken, NJ 07030 27 Managerial Accounting for the Hospitality Industry Dopson & Hayes Financing Alternatives For investors, financing simply refers to the method of securing (funding) the money needed to invest. Theoretically, financing alternatives for a purchase could range from paying cash for the full purchase price (100% equity financing) to borrowing the full purchase price (100% debt financing). Because investments are typically financed with debt and/or equity funds, the precise manner in which financing is secured will have a major impact on the return on investment (ROI) investors ultimately achieve. © 2009 John Wiley & Sons Hoboken, NJ 07030 28 Managerial Accounting for the Hospitality Industry Dopson & Hayes Debt versus Equity Financing With debt financing, the investor borrows money and must pay it back with interest within a certain timeframe. With equity financing, investors raise money by selling a portion of ownership in the company. Common suppliers of debt financing include banks, finance companies, credit unions, credit card companies, and private corporations. Equity financing typically means taking on investors and being accountable to them. ROI on equity funds is achieved only after those who have supplied debt funding have earned their own ROIs. © 2009 John Wiley & Sons Hoboken, NJ 07030 29 Managerial Accounting for the Hospitality Industry Dopson & Hayes Debt versus Equity Financing Equity investors typically are entitled to a share of the business’s profits as long as they hold, or maintain, their investments. The amount of ROI generated by an investment is greatly affected by the ratio of debt to equity financing in that investment. The debt to equity ratio in an investment will also affect the willingness of lenders to supply investment capital. Figure 12.6 illustrates the affect on equity ROI of funding the investment with varying levels of debt and equity. © 2009 John Wiley & Sons Hoboken, NJ 07030 30 Managerial Accounting for the Hospitality Industry Dopson & Hayes Figure 12.6 Effect of Debt on Equity Returns Financing Debt Equity Debt Equity Debt Equity Debt Equity © 2009 John Wiley & Sons Hoboken, NJ 07030 Project Cost 50% 50% 27,000,000 - 13,500,000 13,500,000 60% 40% 27,000,000 - 16,200,000 10,800,000 70% 30% 27,000,000 - 18,900,000 8,100,000 80% 20% 27,000,000 - 21,600,000 5,400,000 Payment or Return Interest Payment ROI Interest Payment ROI Interest Payment ROI Interest Payment ROI 31 % Net Operating Income Debt Coverage Ratio 8.0% 30.1% 5,145,123 - 1,080,000 4,065,123 4.8 8.0% 35.6% 5,145,123 - 1,296,000 3,849,123 4.0 8.0% 44.9% 5,145,123 - 1,512,000 3,633,123 3.4 8.0% 63.3% 5,145,123 - 1,728,000 3,417,123 3.0 Managerial Accounting for the Hospitality Industry Dopson & Hayes Debt versus Equity Financing For any investment, the greater the financial leverage or funding supplied by debt, the greater the ROI achieved by the investor. “Why not fund nearly 100% of every investment using debt?” The answer to this question lies in the column titled Debt Coverage Ratio. This is the same ratio as the Times Interest Earned ratio that you learned about in Chapter 6. The debt coverage ratio is a measure of how likely the business is to actually have the funds necessary for loan repayment. See Go Figure! which illustrates how to calculate this. © 2009 John Wiley & Sons Hoboken, NJ 07030 32 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! The debt coverage ratio can be calculated for 50% debt and 50% equity financing from Figure 12.6 as follows: Net Operating Income Interest Payment = Debt Coverage Ratio or $5,145,123 $1,080,000 = 4.8 © 2009 John Wiley & Sons Hoboken, NJ 07030 33 Managerial Accounting for the Hospitality Industry Dopson & Hayes Debt versus Equity Financing Lenders will analyze debt coverage ratios to determine the risk they are willing to assume when lending to an investor’s project. Projects with lower than desirable debt coverage ratios will most often come at a higher cost (interest rate). Because of risk, some lenders will provide debt financing for no more than 50 to 70% of a project’s total cost. This creates a loan to value (LTV) ratio, a ratio of the outstanding debt on a property to the market value of that property, of 50- 70%. The project’s owners, then, will have to secure the balance of the project’s cost in equity funding. © 2009 John Wiley & Sons Hoboken, NJ 07030 34 Managerial Accounting for the Hospitality Industry Dopson & Hayes Lease versus Buy Decisions Leasing, (an agreement to lease) allows a business to control and use land, buildings, or equipment without buying them. In a lease arrangement, lessors gain immediate income while still maintaining ownership of their property. Lessees enjoy limited property rights and distinct financial and tax advantages, as well as the right, in many cases, to buy the property at an agreed upon price at the end of the lease’s term. Figure 12.7 details some significant differences between the rights of property owners (lessors) and lessees of that same property. © 2009 John Wiley & Sons Hoboken, NJ 07030 35 Managerial Accounting for the Hospitality Industry Dopson & Hayes Figure 12.7 Select Legal Considerations of Buying vs. Leasing Property 1. Right to Use the Property Owner Property use is unlimited in any legal manner owner sees fit. Lessee Property use is strictly limited to the terms of the lease. 2. Treatment of Cost Owner Property is depreciable in accordance with federal and state income tax law. Lessee Lease payments are deductible as a business expense, according to federal and state tax laws. 3. Ability to Finance Owner The property can be used as collateral to secure a loan. Lessee The property may not generally be used to secure a loan. 4. Termination Owner Ownership passes to estate holders. 5. Non-Payment of Lease Owner Owner retains the down payment and/or foreclose on the property. © 2009 John Wiley & Sons Hoboken, NJ 07030 Lessee The right to possess the property concludes with the termination of the lease contract. Lessee Owner retains deposit and/or owner may evict lessee. For personal property, the owner may reclaim the leased item. 36 Managerial Accounting for the Hospitality Industry Dopson & Hayes Lease versus Buy Decisions The most significant financial difference between buying and leasing is that payments for owned property by lessors are not listed as a business expense on the monthly income statement. Rather, the value of the asset is depreciated over a period of time appropriate for that specific asset on the balance sheet. Payments for most (but not all) leased property by lessees, however, are considered an operating expense and thus are listed on the income statement. See Figure 12.8. for advantages of leasing. © 2009 John Wiley & Sons Hoboken, NJ 07030 37 Managerial Accounting for the Hospitality Industry Dopson & Hayes Figure 12.8 Advantages of Leasing 1. Low Cost Tax Advantages. One of the most popular reasons for leasing is its low cost. A lease can offer low cost financing because the lessor takes advantage of tax benefits that are passed to the lessee. If the lessee cannot currently use tax depreciation to offset taxable income due to current operating losses, depreciation benefits may be lost forever if the lessee purchases rather than leases. 2. On or Off Balance Sheet Options. In some cases, a lease can be structured to qualify as an operating lease, the expense for which is properly reported on the income statement, thus increasing the business’s flexibility in financial reporting and directly affecting important financial ratios such as the operating profit percentage. 3. Improved Return on Investment. Many companies place a heavy emphasis on ROI for evaluating profitability and performance. Operating leases often have a positive effect on ROI because leasing typically requires less initial capital to secure an asset than does purchasing. 4. 100% Financing. In many cases, leasing may allow the entire cost of securing an asset to be financed, while a typical purchase loan requires an initial down payment. Most costs incurred in acquiring equipment can be financed by the lease. These costs include delivery charges, interest charges on advance payments, sales or use taxes, and installation costs. Such costs are not usually financed under alternative methods of equipment financing. 5. Budget Expansion. The acquisition of equipment not included in a capital expenditure budget can sometimes be accomplished through use of a lease, with lease payments being classified as monthly operating expenses. 6. Joint Ventures. Leasing can be ideal for joint venture partnerships in which tax benefits are not available to one or more of the joint venture partners. This may be because of the way in which the partnership was structured, or because of the tax situation of one or more of the joint venture partners. In such cases, the lessor may utilize the tax benefits, which would otherwise be lost, and pass those benefits to the joint venture in the form of lower lease payments. 7. Improved Cash Flow. Lease payments may provide the lessee with improved cash flow compared to loan payments. As well, the overall cash flow on a present value basis is often more attractive in a lease. © 2009 John Wiley & Sons Hoboken, NJ 07030 38 Managerial Accounting for the Hospitality Industry Dopson & Hayes Lease versus Buy Decisions Despite their varied advantages, leases can have distinct disadvantages in some cases including: Non-ownership of the leased item or property at the end of the lease. In situations where few lease options exist, the cost of leasing may ultimately be higher than the cost of buying. Changing technology may make leased equipment obsolete, but the lease term is unexpired. Significant penalties may be incurred if the lessee seeks to terminate the lease before its original expiration date. © 2009 John Wiley & Sons Hoboken, NJ 07030 39 Managerial Accounting for the Hospitality Industry Dopson & Hayes Taxation Managerial accountants who fully understand the very complex tax laws under which their businesses operate can help ensure that the taxes these businesses pay are exactly the amount owed by the business, and no more. This is important because when the correct amount of tax is paid, ROIs will be maximized and not wrongfully reduced. © 2009 John Wiley & Sons Hoboken, NJ 07030 40 Managerial Accounting for the Hospitality Industry Dopson & Hayes Income Taxes Taxing entities such as the federal, state, and local governments generally assess taxes to businesses based upon their own definitions of taxable income. It is the job of the tax accountant to ensure that the businesses they advise do not overpay on their taxes. Tax avoidance is simply planning business transactions in such a way as to minimize or eliminate taxes owed. Tax evasion, on the other hand, is the act of reporting inaccurate financial information or concealing financial information in order to evade taxes by illegal means. Tax avoidance is legal and ethical, while tax evasion is not. © 2009 John Wiley & Sons Hoboken, NJ 07030 41 Managerial Accounting for the Hospitality Industry Dopson & Hayes Income Taxes Taxable income is generally defined as gross income adjusted for various deductions allowable by law. There are about 2.1 million regular, or “C” corporations in the United States. The income tax rates (at the time of this book’s publication) for C corporations are shown in Figure 12.9. It is important to understand that all business’s net income is taxed at the federal level, but it most often also is taxed at the state and even local levels. © 2009 John Wiley & Sons Hoboken, NJ 07030 42 Managerial Accounting for the Hospitality Industry Dopson & Hayes Figure 12.9 Federal Corporate Income Tax Rates Taxable Income Over $0 But Not Over Tax rate 50,000 15% 50,000 75,000 25% 75,000 100,000 34% 100,000 335,000 39% 335,000 10,000,000 34% 10,000,000 15,000,000 35% 15,000,000 18,333,333 38% 18,333,333+ © 2009 John Wiley & Sons Hoboken, NJ 07030 35% 43 Managerial Accounting for the Hospitality Industry Dopson & Hayes Capital Gains Taxes A capital gain is the surplus that results from the sale of an asset over its original purchase price adjusted for depreciation (asset basis). A capital loss occurs when the price of the asset sold is less than the original purchase price adjusted for depreciation. Capital gains and losses occur with the sale of real assets, such as property, as well as financial assets, such as stocks and bonds. The federal government (and some states) imposes a tax on gains from the sale of assets. © 2009 John Wiley & Sons Hoboken, NJ 07030 44 Managerial Accounting for the Hospitality Industry Dopson & Hayes Property Taxes In addition to income and capital gains taxes, most hospitality businesses will be responsible for paying property taxes on the property owned by their businesses. These assessments are determined through a real estate appraisal, which is an opinion of the value of a property, usually its market value, performed by a licensed appraiser. Market value is the price at which an asset would trade in a competitive setting. © 2009 John Wiley & Sons Hoboken, NJ 07030 45 Managerial Accounting for the Hospitality Industry Dopson & Hayes Other Hospitality Industry Taxes Hospitality businesses are responsible for reporting and paying a variety of hospitality industry taxes. Sales Tax. In most cases, sales taxes are collected from guests by hospitality businesses for taxes assessed on the sale of food, beverages, rooms, and other hospitality services. Typically, the funds collected are then transferred (forwarded) to the appropriate taxing authority on a monthly or quarterly basis. © 2009 John Wiley & Sons Hoboken, NJ 07030 46 Managerial Accounting for the Hospitality Industry Dopson & Hayes Other Hospitality Industry Taxes Occupancy (Bed) Tax. Occupancy (bed) taxes are a special assessment collected from guests and paid to a local taxing authority based upon the amount of revenue a hotel achieves when selling its guest rooms. Tipped Employee Tax. Tipped employee taxes are assessed on tips and gratuities given to employees by guests or the business as taxable income for those employees. As such, this income must be reported to the IRS, and taxes, if due, must be paid on that income. © 2009 John Wiley & Sons Hoboken, NJ 07030 47 Managerial Accounting for the Hospitality Industry Dopson & Hayes Modified Accelerated Cost Recovery System (MACRS) Depreciation is a method of allocating the cost of a fixed asset over the useful life of the asset. Depreciation is subtracted on the income statement primarily to lower income, thus lower taxes. The portion of assets depreciated each year is considered “tax deductible” because it is subtracted on the income statement before taxes are calculated. The Modified Accelerated Cost Recovery System (MACRS) is the depreciation method required for equipment in the hospitality industry (and all industries). © 2009 John Wiley & Sons Hoboken, NJ 07030 48 Managerial Accounting for the Hospitality Industry Dopson & Hayes Modified Accelerated Cost Recovery System (MACRS) MACRS was designed to accelerate depreciation in the first years of depreciating an asset in order to reduce the amount of taxes paid in those years. This is especially good for new businesses whose net income may be small in the first few years of operations. Depreciation for real estate, however, follows straightline depreciation, which is the cost of the asset divided evenly over the life of the asset. MACRS establishes shorter recovery periods than in straight-line depreciation. © 2009 John Wiley & Sons Hoboken, NJ 07030 49 Managerial Accounting for the Hospitality Industry Dopson & Hayes Modified Accelerated Cost Recovery System (MACRS) MACRS calculations are based on property class lives and an estimated salvage value (the estimated value of an asset at the end of its useful life) of zero. Property class lives as they are applied to hospitality businesses are shown in Figure 12.11. Depreciation using MACRS is calculated using stated percentages for varying property classes (see Figure 12.12). © 2009 John Wiley & Sons Hoboken, NJ 07030 50 Managerial Accounting for the Hospitality Industry Dopson & Hayes Figure 12.11 MACRS Property Classes Table as Applied to Hospitality Businesses Property Class All Property Except Real Estate 3-Year Property Special handling devices for food and beverage manufacture. 5-Year Property Computers and peripherals; automobiles 7-Year Property All other property not assigned to another class including furniture, fixtures, and equipment Figure 12.12 MACRS Percentages for Property Classes Recovery Year © 2009 John Wiley & Sons Hoboken, NJ 07030 3-Year Property % 5-Year Property % 7-Year Property % 1 33.33 20.00 14.29 2 44.45 32.00 24.49 3 14.81 19.20 17.49 4 7.41 11.52 12.49 5 11.52 8.93 6 5.76 8.92 7 8.93 8 4.46 51 Managerial Accounting for the Hospitality Industry Dopson & Hayes Modified Accelerated Cost Recovery System (MACRS) The number of recovery years (years of depreciation for the asset) include one more year than the years of the property class life. This is because of the half-year convention. The half-year convention allows for one-half of a year’s depreciation to be taken in the year of purchase and one-half in the year following the end of the class life. In effect, this allows for one more year of depreciation. The salvage value is subtracted from the original cost of the asset before depreciation is calculated. See Go Figure! for an illustration of MACRS. © 2009 John Wiley & Sons Hoboken, NJ 07030 52 Managerial Accounting for the Hospitality Industry Dopson & Hayes go figure! To illustrate, consider again Joshua Richards, the owner of Joshua’s Restaurant located across the street from the Blue Lagoon Water Park Resort. Assume that he wants to depreciate a fryer that he just purchased for $7,000. Using a 7-year property class life from Figure 12.11 and the 7-year property MACRS percentages in Figure 12.12, Joshua can calculate his annual depreciation for the fryer by multiplying the cost of the fryer, $7,000, by the percentages for 7 recovery years to fully depreciate his fryer. For example, Joshua’s depreciation in recovery year 1 would be $1,000.30 ($7,000 X 14.29% = $1,000.30). Joshua’s calculations for all 7 years of depreciation are as follows: Recovery Year 1 2 3 4 5 6 7 8 Total © 2009 John Wiley & Sons Hoboken, NJ 07030 7-Year Property % 14.29% 24.49% 17.49% 12.49% 8.93% 8.92% 8.93% 4.46% Depreciation $ $1,000.30 1,714.30 1,224.30 874.30 625.10 624.40 625.10 312.20 100.00% $7,000.00 53 Managerial Accounting for the Hospitality Industry Dopson & Hayes Role of Hospitality Managers While it is not reasonable for most hospitality managers to become tax experts, it is possible for them to: 1. Be aware of the major entities responsible for tax collection and enforcement. 2. Be aware of the specific tax deadlines for which they are responsible. 3. Stay abreast, to the greatest degree possible, of changes in tax laws that may directly affect their business. © 2009 John Wiley & Sons Hoboken, NJ 07030 54 Managerial Accounting for the Hospitality Industry Dopson & Hayes Role of Hospitality Managers The Internal Revenue Service (IRS) is the taxing authority with which hospitality managers are likely most familiar. Among other things, the IRS requires businesses to do the following: File quarterly income tax returns and make payments on the profits earned from business operations. File an Income and Tax Statement with the Social Security Administration. Withhold income taxes from the wages of all employees and deposit these with the IRS at regular intervals. © 2009 John Wiley & Sons Hoboken, NJ 07030 55 Managerial Accounting for the Hospitality Industry Dopson & Hayes Role of Hospitality Managers Report all employee income earned as tips and withhold taxes on the tipped income. Record the value of meals charged to employees when the meals are considered a portion of an employee’s income. Furnish a record of withheld taxes to all employees on or before January 31 of each year (Form W-2). It is the role of hospitality managers to stay abreast of significant changes in tax laws and follow them to the letter. © 2009 John Wiley & Sons Hoboken, NJ 07030 56 Managerial Accounting for the Hospitality Industry Dopson & Hayes Review of Learning Outcomes Identify the purpose of capital budgeting. Compute business owners’ investment rates of return. Identify advantages and disadvantages of capital financing alternatives such as debt versus equity financing and lease versus buy decisions. Determine the effects of taxation on a hospitality business. © 2009 John Wiley & Sons Hoboken, NJ 07030 57 Managerial Accounting for the Hospitality Industry Dopson & Hayes