This course uses a decision-making approach to prepare students to be skilled managers in the hospitality industry. The course includes a variety of workplace financial problems and a running theme of strategic management to help students relate management accounting decisions to a company’s success. Course topics will include: analyzing financial data of hotels and restaurant operations, measuring F&B cost and their selling prices, cost-volume-profit analysis, optimizing sales and revenues, internal control, budgeting, capital investment and ethical decision making.
Course code: HOSP 2114
Credits: 3.0
Tuition: $0
Length: 45.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2114
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 73018 | September 3, 2024
to December 16, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 73022 | September 3, 2024
to December 16, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 73028 | September 3, 2024
to December 16, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 73020 | September 3, 2024
to December 16, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 73026 | September 3, 2024
to December 16, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 42335 | January 6, 2025
to April 25, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 42347 | January 6, 2025
to April 25, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 42339 | January 6, 2025
to April 25, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
| 42343 | January 6, 2025
to April 25, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Khayambashi, Hassan |
Additional Information
- The differences between management accounting and financial accounting, the importance of management accounting in hospitality operations, standards of Competence, Confidentiality, Integrity, and Credibility in management accounting.
- Analyzing income statement and balance sheet by focusing on hotels and restaurants operations. Using horizontal, vertical, and ratio analysis.
- Cost concepts: cost objects, types of costs, cost in restaurants, costs in hotels, direct and indirect cost, variable and fixed costs, mixed costs.
- Food and beverage costing
- Cost-Volume-Profit analysis
- Revenue and Profit optimization
- Internal Control
- Different methods of pricing rooms for hotels.
- Budgeting; Sales budget, purchase budget, income statement budget, capital budget, cash budget. decision making based on the comparison of budgeted numbers to actual numbers.
- Capital Investment; return on investment (ROI), accounting rate of return (ARR), pay back method, net present value (NPV) of investment.
- Ethical Decision Making
Completion of a standardized test with a passing grade.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
