Economics for students at the AP programme offers a practical introduction to essential economic concepts. Divided into four main chapters - Financial Statement and Analysis; Optimization of Price and Demand; Budgeting; and Investments and Financing - the book provides a structured approach to understanding the core aspects of economic management. In addition to these fundamental topics, the text presents an introduction to the hotel, restaurant, and tourism industry. By linking real-life cases and examples with general economic theories as well as key figures and models specific to the sector, the book proves to be a relevant and insightful resource for students enrolled in the AP programme in Service, Hospitality and Tourism. Based on the translated work of Økonomi for serviceøkonomer - Økonomistyring i praksis, this second edition spans 264 pages and is designed to support students in applying theoretical concepts to practical scenarios in their field of study.
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