This course uses a decision-making approach to prepare students to be managers of information accounting in the hospitality industry. The course includes a variety of workplace problems and a running theme of strategic management to help students relate management accounting decisions to a company’s success.
This course is part of the full-time Hospitality Management Diploma Program
Prerequisites
HOSP 1860.
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.
- Management Accounting and Management Decisions
- Cost Behavior and Cost-Volume Relationships
- Measurement of Cost Behavior
- Cost Management Systems
- Cost Allocation and Activity-Based Costing Systems
- Job-Costing Systems
- Process-Costing Systems
- Relevant Information and Decision Making: Marketing Decisions
- Relevant Information and Decision Making: Production Decisions
- Capital Budgeting Decisions
- The Master Budget
- Flexible Budgets and Variance Analysis
- Management Control Systems, the Balanced Scorecard and Responsibility Accounting
- Management Control in Decentralized Organizations
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
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.