Course Outline

IMPORTANT: Please be advised that the course outline being displayed is for a future dated term.
Information contained within this course outline, is subject to being changed prior to it being offered.

Term: 2020 Winter

Course Number: HOSP1224

Course Title: Hospitality Management Accounting

Units: 3

Nominal Total Course Hours: 40

COURSE DESCRIPTION:
Managers make very important decisions that impact across many cross functional areas of a hospitality
business. In this course you will learn how to analyze financial statements from the perspective of creditors,
owners and managers. You will be able to use several methods to facilitate price setting decisions. You will use
the relationships between Cost, Price, and Volume to make decisions relative to purchasing, hiring, and
make/buy scenarios. You will also prepare and analyze operational budgets to make business decisions with
industry specific cases involving industry specific problems.
PLAR Eligible: Yes

Programs offering this course: Hospitality - Hotel and Restaurant Operations (P0415)

VOCATIONAL LEARNING OUTCOMES IDENTIFIED AS SUPPORTED:

# Outcome
1 Apply basic cost control, basic revenue management, and other basic financial knowledge and skills to the
operation of a hospitality enterprise.

OUTCOMES AND LEARNING OBJECTIVES:

Upon successful completion of this Learning Objectives:
course, the student has reliably
demonstrated the ability to:

Page 1 of 3 20-September-2018
 1. Analyze given financial statements to make
business decisions from the perspective of
managers, owners and creditors.
2. Illustrate pricing techniques applicable to the
Hospitality Industry.
3. Synthesize the relationship between Price,
Cost and Volume in making decisions related to
managerial operations of the Hospitality Industry.
4. Analyze operational budgets in making
business decisions for the Hospitality Industry.
ESSENTIAL EMPLOYABILITY SKILLS:
# Upon successful completion of this course, the student has reliably
demonstrated the ability to:
3 Execute mathematical operations accurately.
4 Apply a systematic approach to solve problems.
5 Use a variety of thinking skills to anticipate and solve problems.
6 Locate, select, organize, and document information using appropriate technology and information
systems.
PROMOTION / GRADUATION REQUIREMENTS:
Page 2 of 3
1. Prepare an internal departmental income
statement categorizing expenses as direct, indirect
or fixed.
2. Analyze Comparative and Common size
statements.
3. Illustrate Average Sales, Costs and Income per
guest for Hotels and Restaurants.
4. Explain what creditors, owners and managers
are looking for in a Financial Statement.
5. Demonstrate Solvency, profitability and Activity
ratios in financial statements.
1. Explain various pricing techniques used in the
Hospitality industry.
2. Demonstrate taxes as a concept of Net Income
After Tax.
3. Explain the ‘bottom up’ pricing procedure in
Hotels and Restaurants.
4. Develop room rates for an accommodation
property.
5. Explain a ‘Menu Engineering’ technique.
1. Define types of cost for a hotel and restaurant.
2. Illustrate a decision using Relevant, Fixed &
Variable Cost.
3. Explain the Cost, Volume Price Relationship in
decision making techniques.
4. Recommend decisions using CVP in a
multi-faceted operation.
1. Demonstrate the need for Budgeting.
2. Prepare an Operational Budget.
3. Prepare a Cash Flow Budget.
4. Determine Borrowing needs from a Cash Flow
Budget.
20-September-2018
 Passing Grade Satisfy Promotion - Level Graduation
(units earned) Pre-requisite to Level or Year
to Year
Ontario College 50.00% 50.00% 60.00% GPA and = or 60.00% GPA and = or >
Diploma > 50.00% in all 50.00% in all courses
courses

Niagara College believes in an inclusive educational environment. Please review College Practices to view the
College's Statement of Accommodation for Students with Identified Special Needs.
http://www.niagaracollege.ca/practices

TEACHING AND LEARNING PLAN:

The course professor in your specific section of this class will provide you with a Teaching and Learning Plan as
a guideline to supplemental resources, specific evaluations, activities, topics and due dates.

Last Revision Date: February 12, 2018

Page 3 of 3 20-September-2018