|
Course Description
Managerial and financial analyses of numerical data used for decision-making. Consideration of systems, techniques, information types, and presentational forms used by hospitality management. Emphasis on situations oriented to the hospitality industry.
Pre-requisite
College of Consumer & Family Sciences majors only; and HTM 14100 or MGMT 20000.
Course Objectives
- Understand the major accounting categories that appear on the statement of income, the balance sheet, and equity statements. Particular emphasis will be given to interpretation through comparative analysis.
- Utilize ratio analysis to evaluate managerial effectiveness in meeting objectives.
- Utilize various pricing methods in the hospitality and service industries.
- Understand various costs as found in hospitality and service businesses. Define direct and indirect costs, fixed and variable costs, and discretionary costs. Particular emphasis will be placed on calculating cost of sales. Utilize costs to help make business decisions.
- Utilize CVP analysis to calculate the break even point as well as examine the effect of cost and price changes.
- Understand the budgeting process. Prepare budgeted income statements given information about revenue and cost.
- Analyze differences between planned budgets and actual results.
- Understand how to generate the statement of cash flows.
- Examine cash management procedures. Prepare a cash budget.
- Examine various decision making approaches to capital investment including payback period, accounting rate of return, net present value, and internal rate of return.
- Utilize Excel as a tool in setting up and examining various financial decisions.
Course Topics
- Review of Accounting
- Financial Statements
- Ratio Analysis
- Introduction to Costs
- Break-even Analysis
- Budgeting
- Forecasting
- Cash Management
- Time Value of Money
Textbook
Visit the HTM Undergraduate Courses Textbooks page to check information on the required textbook for this course.
Instructor Information
John Roselle, MBA
Office: Stone 152-B
Phone: (765) 494-4738
E-mail: Roselle@purdue.edu
|
