This course comprises an introduction to the principles of accounting, focusing on understanding all aspects of the accounting cycle. Posting of charges and credits, accrual base accounting through to the preparation of the financial statements such as Income Statement, Balance Sheet, Statement of Cash flows, and Statement of Owners equity give the student a sound base in the accountancy field. The course includes handling depreciation, prepaid, accruals and deferrals. Students will undertake a wide variety of accounting exercises as this course develops.

FINANCIAL ACCOUNTING.docxFINANCIAL ACCOUNTING.docx

Emphasizes the activities and procedures that managers in all sizes and types of food service operations can use to plan and control their operations. Topics include food, beverage, labor, and revenue issues. Purchasing and receiving, storing and issuing controls, production and service controls plus calculation of actual food and beverage costs are all part of this unit. Labor cost control and theft prevention control techniques are also examined.

FOOD AND BEVERAGE COST CONTROL.docxFOOD AND BEVERAGE COST CONTROL.docx

Focuses on the generation and analysis of quantitative information for planning, control, and decision-making by hospitality managers. Emphasizes the use of timely and relevant financial information as a vital tool of management. Financial reports are analyzed, cost concepts introduced, CVP analysis undertaken. Forecasting methods are introduced and examined, the preparation and use of operations budgets reviewed, and capital budgeting methods considered. A range of practical exercises are utilized throughout this course of study.

MANAGERIAL ACCOUNTING.docxMANAGERIAL ACCOUNTING.docx