Skip Navigation
Home > soc
 

Course Details

 

Course Details

Course Code: HOSP300 Course ID: 4282 Credit Hours: 3 Level: Undergraduate

Key accounting concepts and the selective application of their most effective strategies and tactics are mission critical factors for most hospitality operations. Students complete financial statements and analysis using sound accounting principles, preparing them for real-world, hands-on managerial accounting in a hospitality setting. Revenue management and dynamic pricing, accounting for hospitality operations, and profitability indexes are introduced.

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
04/26/2021 - 10/01/2021 10/04/2021 - 11/28/2021 October Fall 2021 Session B 8 Week session
06/28/2021 - 12/03/2021 12/06/2021 - 01/30/2022 December Fall 2021 Session D 8 Week session
08/31/2021 - 02/04/2022 02/07/2022 - 04/03/2022 February Winter 2022 Session I 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1) Explain the primary purpose of accounting and each of the five branches of accounting.

2) Prepare financial statements utilized in the Hospitality Industry, including P&L, statement of cash flow, balance sheet and income statement.

3) Identify factors that affect a foodservice operation’s menu pricing strategy.

4) Interpret hotel financial reports that are used in the industry for performance reports and expense allocation.

5) Compute sales forecasts and operating budgets for multiple months, based on historical figures.

6) Explain why ethics is a fundamental business concept, and essential in accounting

7) Using results from a restaurant’s financial analysis, provide recommendations for next year’s budget and strategy.

After successfully completing this course, you will be able to:

1) Explain the primary purpose of accounting and each of the five branches of accounting.

2) Prepare financial statements utilized in the Hospitality Industry, including P&L, statement of cash flow, balance sheet and income statement.

3) Identify factors that affect a foodservice operation’s menu pricing strategy.

4) Interpret hotel financial reports that are used in the industry for performance reports and expense allocation.

5) Compute sales forecasts and operating budgets for multiple months, based on historical figures.

6) Explain why ethics is a fundamental business concept, and essential in accounting

7) Using results from a restaurant’s financial analysis, provide recommendations for next year’s budget and strategy.

Book Title:Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.*
ISBN:ERESERVE NOTE
 
Book Title:Managerial Accounting for the Hospitality Industry - eBook available through the APUS Online Library.
ISBN:9780471723370
Publication Info:Lib
Author:Dopson
Unit Cost:$89.26
 

Previous Syllabi

Not current for future courses.