HP-315 Managerial Accounting for Hospitality
This course examines all of the operational areas of lodging, food and beverage, and the kitchen from a financial perspective. Building upon the fundamentals learned in AC-161 Principles of Accounting I combined with prior hospitality coursework, students focus on Accounting Fundamentals, Financial Statements, Management of Revenue and Expense and Accounting Information for Planning. This class focuses on the significance of using financial statements to make crucial management decisions. Through a variety of case studies, students are exposed to many situations which they will likely face in the future and be more ready to address responsibly.
Credits
3