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.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application 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
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.