Unit description
Develops students' understanding of the use of financial and operating information in planning, control, evaluation and decision making in hotels. The focus is management accounting and financial accounting for hotels. The topics include management control, hotel financial statements, financial analysis, cash management, cost management, internal controls, product and services pricing, operational budgeting variances, investment decisions and feasibility studies.
Unit content
Learning outcomes
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
| On completion of this unit, students should be able to: | GA1 | GA2 | GA3 | GA4 | GA5 | GA6 | GA7 | |
|---|---|---|---|---|---|---|---|---|
| 1 | explain the uses of, and be able to apply, management and financial accounting information in the hotel and other service industry settings | Knowledge of a discipline | Communication and social skills | |||||
| 2 | recognise the role of management accounting in decision making, planning and the control of hotel and other service industry operations | Knowledge of a discipline | Communication and social skills | |||||
| 3 | analyse the interaction of accounting information and analyses with operations management and strategic corporate plans | Creativity | ||||||
| 4 | explain the use and application of management accounting information in operations management and marketing decisions (feasibility studies), especially in hotels and other service industries. | Creativity | Knowledge of a discipline | Communication and social skills | ||||
Prescribed texts
Session 1
- Guilding, C, 2009, Accounting Essentials For Hospitality Managers, 2nd edn, Elsevier, Oxford UK. ISBN: 978-1-85617-667-5.
Session 3
- Guilding, C, 2009, Accounting Essentials For Hospitality Managers, 2nd edn, Elsevier, Oxford UK. ISBN: 978-1-85617-667-5.
Teaching and assessment
Sydney - The Hotel School
| Teaching method |
| Workshop on-site 3 hours (12 weeks) |
| Assessment | |
| Exam: closed book | 25% |
| Exam: closed book | 25% |
| Exam: closed book | 50% |
Fee information
Domestic
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2014 Commonwealth Supported only. Student contribution band: 3
Fee paying courses
For POSTGRADUATE or UNDERGRADUATE full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees
International
Please check the international course and fee list to determine the relevant fees.