IAS 16 · Hospitality

Depreciation Calculator
for Hospitality

Pre-configured for hospitality entities with defaults for hotel buildings, restaurant equipment, and furniture, fixtures & equipment (FF&E). Includes guidance on frequent renovation cycles and seasonal impairment.

Asset Details

€180.000

€10.000

Disposal

IAS 16 Depreciation Audit Working Paper Template — free PDF

Practical audit guide covering all four depreciation methods with worked examples, component depreciation checklist, change-in-estimate documentation template, and useful life benchmarks by asset class.

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IAS 16 Depreciation for Hospitality

The hospitality industry — hotels, restaurants, resorts, and leisure facilities — has a distinctive PP&E profile characterised by the building itself, furniture, fixtures and equipment (FF&E), kitchen and laundry equipment, and technology systems. The most significant characteristic of hospitality PP&E is the regular renovation cycle: hotels typically renovate rooms every 7–10 years, restaurants refit every 5–8 years, and technology systems are replaced every 3–5 years. This creates a predictable pattern of capitalisation, depreciation, derecognition, and re-capitalisation.

FF&E (furniture, fixtures, and equipment) is a hospitality-specific category that includes guest room furniture, lobby furnishings, restaurant seating, curtains and soft furnishings, lighting fixtures, and decorative elements. FF&E is typically depreciated over 5–10 years on a straight-line basis. Many hotel management agreements require the owner to maintain an FF&E reserve (typically 3–5% of gross revenue) set aside annually for periodic renovations. While the FF&E reserve is a management and cash flow concept, it does not affect the IAS 16 depreciation calculation — depreciation is based on the actual useful life of the installed assets, not the reserve funding level.

Impairment is a recurring concern for hospitality PP&E. Hotels and restaurants are subject to seasonal demand fluctuations, destination-level economic factors, and competitive dynamics that can reduce expected future cash flows below the carrying amount of the property. Each hotel or restaurant is typically a separate cash-generating unit under IAS 36. Underperforming properties should be tested for impairment, comparing the recoverable amount (higher of fair value less costs of disposal and value in use) to the carrying amount. The COVID-19 pandemic demonstrated the vulnerability of hospitality assets to impairment on a sector-wide scale.

Typical Asset Classes — Hospitality

Asset Useful Life Method Notes
Hotel buildings 30–50 years Straight-line with components Separate land, structure, roof, HVAC, interiors, FF&E
FF&E (furniture, fixtures, equipment) 5–10 years Straight-line Replaced on renovation cycles; industry-specific reserve accounting common
Kitchen equipment 5–8 years Straight-line Ovens, refrigeration, extraction systems
Laundry equipment 7–10 years Straight-line Commercial washers, dryers, ironing systems
Guest room technology 3–5 years Straight-line TVs, minibars, electronic locks, Wi-Fi infrastructure

Key IAS 16 Considerations — Hospitality

Regular renovation cycles require systematic derecognition and re-capitalisation

FF&E reserve is a cash flow concept — does not affect IAS 16 depreciation

Each property is typically a separate CGU for impairment testing

Component depreciation for hotel buildings (structure vs fit-out)

Seasonal demand fluctuations may create impairment indicators

Worked Example: Restaurant Equipment Package

A hospitality company installs a complete restaurant equipment package in June 2025 for €180,000 (commercial kitchen equipment, extraction, refrigeration). Estimated residual value is €10,000, useful life is 8 years. Straight-line depreciation with a December year-end.

Cost: €180,000

Residual value: €10,000

Depreciable amount: €170,000

Annual depreciation: €21,250 (straight-line)

First year depreciation: €12,396 (pro-rata: 7 months — June to December)

Audit Considerations

Hospitality auditors should focus on the consistency between renovation plans and depreciation periods, impairment testing for underperforming properties, and the derecognition of old assets during renovations. FF&E reserve accounting (common under management agreements) should not influence IAS 16 depreciation calculations.

Frequently Asked Questions — Hospitality

How should I depreciate hotel FF&E (furniture, fixtures, equipment)?
Depreciate over the expected useful life, typically 5–10 years using straight-line. When FF&E is replaced during renovation, derecognise the old items and capitalise the new ones. The FF&E reserve required by management agreements is a cash flow concept — it does not determine the depreciation period or method.
How do renovation cycles affect depreciation?
When a hotel room or restaurant is renovated, the old fit-out (to the extent it is a separately identifiable asset or component) is derecognised — its remaining carrying amount is written off as a loss on disposal. The new fit-out is capitalised at cost and depreciated over the period until the next expected renovation. This is an application of IAS 16.70 (derecognition).
When should I test a hotel for impairment?
Test when impairment indicators exist under IAS 36: declining RevPAR (revenue per available room), loss of a major demand driver (e.g., nearby business closure), prolonged underperformance, or strategic decisions to reposition or close the property. Each hotel is typically a separate CGU. Compare recoverable amount to carrying amount.
How do I depreciate a hotel building with components?
Split into: structural shell (40–50 years), roof (15–25 years), HVAC (10–15 years), lifts (15–20 years), external works (10–20 years), and room fit-out/FF&E (5–10 years). The fit-out component has the shortest life and is replaced most frequently. Apply IAS 16.43 component depreciation.
Should kitchen equipment be depreciated differently from dining room furniture?
The depreciation method (straight-line) is typically the same, but the useful life may differ. Commercial kitchen equipment (ovens, ranges, extraction) typically lasts 5–8 years under heavy use. Dining room furniture may last 7–10 years. The key is to reflect the actual expected useful life at the specific entity based on usage intensity and renovation plans.