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Course Content
Module I
0/58
Topic 1: Accounting: A Management Resource
04:10
LO1: Describe the Purpose and Importance of Accounting
09:42
LO2: Explain the reporting aims of Financial Statements
12:25
LO3: Explain the Accounting Equation and differences between Accounting Income and Taxable Income
06:04
LO4: Summarize the roles and responsibilities of the Corporate Accounting Department employees
08:34
LO5: Comphrend the GAAP and its fundamental Principles
10:18
Topic 2: Starting a Business
00:00
LO1: Describe Legal Business Structures
00:00
LO2: Compare the Taxation of Business Income for various Business Structures
00:00
LO3: Analyze the process of Buying a franchise and International Business Issues
00:00
Topic 3: The Bookkeeping Process
00:00
LO1: Describe the Origins and Evolution of Bookkeeping
00:00
LO2: Understand the correct application of Debits and Credits by analyzing Business Transactions
00:00
LO3: Discuss the basis of the Double-Entry Accounting system
00:00
Topic 4: Hospitality Industry Financial Statement
00:00
LO1: Understand the Hospitality Industry Financial Statements
00:00
LO2: Interpret the components of the Statement of Income and Equity Statements
00:00
LO3: List and explain the Balance Sheet Elements and Statement of Cash Flows
00:00
Quiz 1
01:00:00
Topic 5: Computerized Accounting System: An Introduction
00:00
LO1: Identify the Advantages and Disadvantages of Computerized Accounting System
00:00
LO2: Describe the Input and Output Forms used in the Computerized Accounting System
00:00
LO3: Explain the Functionalities of an Online Accounting System
00:00
LO4: Explain the features of Standard General Ledger Modules
00:00
Topic 6: Computerized Accounting System: A Demonstration
00:00
LO1: Explain the Accounting Cycle and distinguish between Cash basis and Accrual basis Accounting
00:00
LO2: Demonstrate the process of converting from a Manual to a Computerized Accounting System
00:00
LO3: Illustrate the steps of Journalizing the Monthly Business Transactions
00:00
LO4: Summarize the preparation of Computerized Financial Statements and Year-End Processing
00:00
Topic 7: Statement of Income, Depreciation, and Amortization
00:00
LO1: Describe how to Prepare an Income Statement by classifying Revenue and Expenses
00:00
LO2: Discuss methods of Controlling and Accounting for Inventory
00:00
LO3: List and explain commonly used Depreciation Methods
00:00
Topic 8: Balance Sheet
00:00
LO1: Describe how to Prepare Balance Sheet
00:00
LO2: Classify Current and Noncurrent Asset Accounts
00:00
LO3: Explain Current Liabilities Accounts and Long-Term Liabilities Accounts
00:00
LO4: Identify and explain the different types of Bonds
00:00
Quiz 2
01:00:00
Topic 9: Restaurant Accounting and Financial
04:14
LO1: Analyze the Components of a Restaurant Income Statement
11:27
LO2: Explain the purpose of Financial Statement Ratio Analysis for Managers, Creditors, and Investors
12:31
LO3: Describe the Sources of Information for Financial Statement Analysis
04:40
Topic 10: Summary Operation Statement
03:20
LO1: Summarize the purpose and components of the Summary Operation Statement
09:51
LO2: Identify Key Performance Indicators included in the Summary Operation Statement
10:22
Topic 11: Statement of Cash Flow
04:29
LO1: Explain the purpose and structure of the Statement of Cash Flow
08:27
LO2: Describe how to prepare a Cash Flow Statement
06:35
LO3: Analyze the Statement of Cash Flow to assess a Company’s Liquidity and Financial Health
07:12
Topic 12: Budgeting Expenses
03:57
LO1: Explain the importance of Budgeting in Financial Planning and Control
09:17
LO2: Describe how to start a Business Budget
11:52
LO3: Interpret Budget Variances and assess their impact on Financial Planning and Project Outcomes
08:08
Topic 13: Forecasting Sales
03:27
LO1: Define Sales Forecasting and its importance in Business Planning
08:34
LO2: Describe different methods of Sales Forecasting to predict future sales
08:31
Module Based Quiz
01:00:00
Final Exam
0/2
Course End Feedback
00:00
Final Exam: Hotel and Restaurant Accounting
02:00:00
HM_HOSP 124 (AHLA 261): Basic Hotel and Restaurant Accounting (P)
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