COURSE OUTLINE FACULTY OF HOSPITALITY & TOURISM COURSE NAME: HOSPITALITY ACCOUNTING COURSE CODE: ACCT 1037 CREDIT HOURS: 42 PREREQUISITES: MATH 1093 COREQUISITES: NONE EFFECTIVE DATE: September 2005 PLAR ELIGIBLE: YES NOTE TO STUDENTS: Academic Departments at George Brown College will NOT retain historical copies of Course Outlines. We urge you to retain this Course Outline for your future reference. FOR OFFICE USE ONLY ORIGINATOR: SIGNATURE DATE CHAIR: June 2005 SIGNATURE DATE EQUITY STATEMENT: George Brown College values the talents and contributions of its students, staff and community partners and seeks to create a welcoming environment where equity, diversity and safety of all groups are fundamental. Language or activities which are inconsistent with this philosophy violate the College policy on the Prevention of Discrimination and Harassment and will not be tolerated. The commitment and cooperation of all students and staff are required to maintain this environment. Information and assistance are available through your Chair, Student Affairs, the Student Association or the Human Rights Advisor. STUDENT RESPONSIBILITIES: Students should obtain a copy of the Student Handbook and refer to it for additional information regarding the grading system, withdrawals, exemptions, class assignments, missed tests and exams, supplemental privileges, and academic dishonesty. Students are required to apply themselves diligently to the course of study, and to prepare class and homework assignments as given. Regular attendance, though not a requirement, is strongly advised. Past student performance shows a strong relationship between regular attendance and success.
COURSE DESCRIPTION: This course provides the required background for understanding accounting. This includes introducing students to accounting terminology, various forms of business entity that are used in the hospitality industry. Students will then be presented with accounting rules, Canadian payroll tax laws and regulation, and the fundamentals of bookkeeping and accounting, that will lead them to prepare financial statement used within the hospitality industry. The resulting financial information will be used to analyze the operation that would form the basis of the management decision-making process commonly used in hotels and restaurants. GENERIC SKILLS: The college is committed ensuring that students have the full range of knowledge and skills required for full participation in all aspects of their lives including skills to enable them to be life long learners. To ensure graduates have this preparation, such generic skills as literacy and numeracy, computer, interpersonal, communications, and critical thinking skills will be embedded in all courses. The table below indicates which generic skills will be taught, practiced, and/or evaluated in this course. Skill Communicate clearly- spoken, written, visual presentation Reframe ideas and concepts to demonstrate understanding using narrative, numerical, symbolical forms T P E Skill X Evaluate information based on quantitative and/or qualitative data X X Create innovative strategies and/or products that meet identified needs Apply mathematical techniques X X X Manage time and other resources to attain goals Use the computer to perform tasks X X X Take responsibility for own actions Interact and work in teams to achieve X X Adapt to new situations and goals demands Apply critical thinking in problem X X X Assess own skills, knowledge solving and making decisions and experience Collect, analyze and organize X X X information T P E X X X X X X X X X X COURSE OUTCOMES: Upon successful completion of this course, the student will have demonstrated the required skills to: 1. Apply accounting and financial knowledge and skills to the operation of a hospitality Enterprise. Elements of performance: 1. Recognize the different forms of business ownership for the hospitality enterprise. 2. Explain step by step the accounting cycle of the hospitality operations and use COURSE NAME: HOSPITALITY ACCOUNTING PAGE : 2
accounting terminology. 3. Emphasize the importance of matching expenses against revenue. 4. Understand, and explain the accounting rules. 5. Record transactions in general journal, post to the General Ledger ( T accounts), and prepare trial balance. 6. Understand the role of the accrual basis of accounting in the adjusting process. 7. Use the financial statement work sheet to facilitate the completion of the adjusting process and the preparation of financial statements. 8. Process transactions in these four special purpose journals: Sales journal, Cash receipt journal, Purchase journal, Disbursement journal. 9. Become familiar with the cashier s daily report 10. Identify Legislated Payroll Deductions. 11. Understand the basic concepts and terminology relating to payment and recording payroll. 12. Understand the various types of payroll deductions and employer payroll taxes. 13. Explain the purpose and contents of a classified balance sheet. 14. Distinguish between the account and the report formats in preparing a balance sheet. 15. Explain the purposes and contents of an income statement. 16. Prepare a statement of income based on the Canadian Uniform System of Accounts for the lodging Industry format. 2. Apply computer skills to support performance of variety of functions in the hospitality industry. Elements of Performance Use appropriate software to record and compile financial information relating to hospitality operations. Adapt to Microsoft applications, such as Word, Excel, PowerPoint. DELIVERY METHODS: This course will be taught using a combination of lectures, overheads, PowerPoint, assignments / case study, class discussion, and tutorials. LIST OF TEXTBOOKS AND OTHER TEACHING AIDS: Accounting For The Hospitality Industry by: Elisa S. Moncarz, Nestore de J. Portocarrero, and Reza Davoodi ISBN 0-13-127593-3 TESTING POLICY: All exams/tests can only be taken at the scheduled time. A missed test is marked as '0' unless a valid medical certificate is presented to the professor immediately upon the student's return to class. Supplemental assignments are at the discretion of the faculty. Tests may follow a varied format including true or false, multiple choice, and problem solving. ASSIGNMENT POLICY: COURSE NAME: HOSPITALITY ACCOUNTING PAGE : 3
All assignments or reports are due on the assigned date. Any assignments not handed in on the due date will be marked as '0' unless a valid reason is presented to the professor immediately upon the student's return to class. If a late assignment is accepted, a full letter grade will be deducted for each day the assignment is late. EVALUATION SYSTEM: Students will take responsibility for their own academic achievement. Students will demonstrate their commitment to their own goal of educational advancement by attending class, completing assigned work, and complying with copyright legislation, as outlined below. Exams Chapters Tentative Schedule Value Problem solving - Multiple choice Test # 1 1-4 Week # 6 30% 60%-40% Test #2 5-8 Week # 11 30% 60%-40% Assignments 10% 100%- Final Exam 1-10 Week # 14 30% 60%-40% The above testing policy is subject to change due to unforeseen circumstances, at the discretion of the professor. GRADING SYSTEM: Students should attend class. The College recognizes that, as adult learners, students will make individual decisions regarding attending classes. The College expects that students understand and accept that there may be consequences resulting from their decision not to attend. Percentage Grade GPA Value (Appendix A from the George Brown College Academic Policies, Guidelines & Codes of Conduct) 86 100 A, A+ 4.0 77 79 B+ 3.3 67 69 C+ 2.3 57 59 D+ 1.3 80 85 A- 3.7 73 76 B 3.0 63 66 C 2.0 50 56 D 1.0 70 72 B- 2.7 60 62 C- 1.7 00 49 F 0.0 Excerpt from the College Policy on Academic Dishonesty: The minimal consequence for submitting a plagiarized, purchased, contracted, or in any manner inappropriately negotiated or falsified assignment, test, essay, project, or any evaluated material will be a grade of zero on that material. COURSE NAME: HOSPITALITY ACCOUNTING PAGE : 4
TOPICAL OUTLINE: Week Topic Outcome Content Chapter/ Reference 1 Accounting as the basis For MGMT decision 1, 2 -Types of business organizations. - Introduce the 3 basic financial statements Chap.1 and problems- Key Terms 2 Accounting Rules 3, 4 - Explain accounting concepts Chap. 2 and problems- Key terms 3 Business Transactions 4 Journalizing & posting 5 Test 1 6 Period end adjustments Financial statement Worksheet 7 Period end adjustments Financial statement Worksheet 5, 6 - Identifying business transactions - Introduction to journalizing 7 - Recording general journal - posting to G/L- prepare T account - Prepare trial balance 7 - Prepare adjusting entries - Prepare Adjusted trial balance - Prepare financial Statements 7 - Prepare adjusting entries - Prepare Adjusted trial balance - Prepare financial Statements 8 Intersession Week no classes 9 Completing the accounting cycle 10 Payroll Accounting 10, 11, 12 8, 9 - Sales Journal - Cash receipts journal - Purchase Journal - Cashier s daily report - Journalizing salaries & wages - Canadian Payroll Tax procedure - Recording payroll & accruals 11 Test 2 12 Balance Sheet 13, 14 - Classified Balance Sheet - Assets, Liabilities & Owner s equity - Balance sheet format 13 Income Statement 15, 16 - Income statement components - Relationship of the income income statement & balance 14 Review 15 Final Exam sheet```` Chap. 3 and - Chap.4 & Chap. 5, 6 & Chap. 5, 6 & Chap. 7 & - key terms Chap. 8 & key terms Chap. 9 & key terms Chap -10 & COURSE NAME: HOSPITALITY ACCOUNTING PAGE : 5
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