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
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.
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.