Accounting Processes in Hospitality (HOSP 1504)
Students explore a hospitality business accounting system and how it provides accountability by recording sales revenues and expenses resulting from operating activities. This course covers all the steps of the accounting cycle and how they integrate the special accounting requirements of the hospitality industry with generally accepted accounting principles. Throughout the course, students examine control procedures and food and beverage costing. Students also analyze financial statements and examine how they are used in management positions.
Course code: HOSP 1504
Credits: 3.0
Length: 45.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=1504
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41434 | January 6, 2025 to April 25, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Khayambashi, Hassan |
| 41442 | January 6, 2025 to April 25, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Vasanth, Nirmal |
Additional Information
- 1. Financial Statement Analysis
2. Uniform system of accounts
3. The Accounting Process
4. Statement of Cash Flows
5. Inventory systems
6. Cash, Receivables, and Long-lived Assets
7. Current, Non-current Liabilities, and Equity Financing
8. Statement of Financial Position and Related Disclosures
9. Budgeting and Capital Budgeting
10. Flexible Budgeting and Variance Analysis
11. Costs, Cost Volume, and Profit Analysis
12. Relevant Costs and Business Strategies
13. Statement of Retained Earnings
14. Accounts and notes payable, payroll entries, and sales tax transactions
15. Plant and equipment; acquisition, amortization, and depreciation
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.