Australian Bureau of Statistics
5216.0 - Australian National Accounts: Concepts, Sources and Methods, 2000
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 15/11/2000
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11 Hotels, cafes and restaurants
14.197 This item comprises personal outlays on meals and beverages, both alcoholic and non-alcoholic, at restaurants, cafes, hotels, clubs and similar catering establishments. Expenditure includes both the cost of food and beverages supplied and the cost of the service component. Expenditure on meals associated with business travel is not included in this component of HFCE, as it is regarded as intermediate consumption of the business.
Sources and methods
14.198 Benchmark data are available from the periodic Hospitality Industries, Australia (Cat. no. 8674.0); and Clubs, Pubs, Taverns and Bars, Australia (Cat. no. 8687.0). Quarterly estimates are derived using data from the monthly Survey of Retail Trade as indicators.
14.199 Expenditures on catering by Australian residents in Australia are revalued using the relevant component of the CPI.
11.2 Accommodation services
14.202 The scope of this item comprises personal outlays on temporary accommodation services such as those provided by hotels, motels, guest houses, boarding schools, university halls of residence and short-stay caravans; and hostel accommodation services for the aged or disabled (but nursing home services providing medical supervision are included in HFCE on Health (06.3)).
Sources and methods
14.203 Benchmark data are available from the periodic Hospitality Industries, Australia (Cat. no. 8674.0); and Accommodation Industry, Australia (Cat. no. 8695.0). Quarterly estimates are derived using data from Tourism Indicators, Australia (Cat. no. 8634.0), and Tourist Accommodation, Australia (Cat. no. 8635.0) as indicators.
14.205 Current price estimates of purchases of accommodation services by Australian residents in Australia are revalued using the relevant component of the CPI.
Total: 11 Hotels, cafes and restaurants
14.208 Chain volume estimates of expenditures on hotels, cafes and restaurants are derived by aggregating the elemental volume components above.
This page first published 15 November 2000, last updated 29 June 2012
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