PRINCIPLES OF ACCOUNTING FOR FOOD AND BEVERAGES

Course Description

This course aims to integrate the special accounting requirements of the hospitality industry with generally accepted accounting principles. It defines basic principles and concepts as they relate to practical accounting problems, analyzes a business transaction into its debit and credit elements. With this course students complete the accounting cycle: journalize entries, post to general ledger, adjusting entries, and prepare financial statements. The course also interprets various accounting data and appropriately applies basic principles of accounting to the problems of operating a business in the hospitality industry. The students more focusing, hospitality accounting in action, recording process and adjusting an account.

PRINCIPLES OF ACCOUNTING FOR FOOD AND BEVERAGES

Evaluation Tools (Active Term)

Course outcomes

1. 01 Identify the steps in accounting cycle
2. 02 Interpret and record the business transactions
3. 03 Classify the similar transactions into useful reports
4. 04 Summarize and communicate information to decision makers

Course Syllabus

Reference Books & Course Materials

1. 01 Williams, Haka, Bettner, Financial & Managerial Accounting, 17th Edition, McGraw-Hill 2015

Learning Outcomes

1. L01 The students will be able to define the essential role of accounting in the tourism industry, enabling effective financial management and informed decision-making. SOLO 3
2. L02 The students will be able to describe the basic principles of double-entry accounting and the concept of debits and credits. SOLO 3
3. L03 The students will be able to apply specialized accounting practices to record transactions specific to tourism businesses, such as hotels, travel agencies, and tour operators. SOLO 4
4. L04 The students will be able to apply accounting rules and principles to analyze, journalize, and post transactions to general ledger accounts. SOLO 4
5. L05 The students will be able to examine financial statements tailored to tourism businesses, including income statements, balance sheets, and statements of cash flows. SOLO 3
6. L06 The students will be able to analyze financial statements to assess the financial performance, profitability, and liquidity of tourism enterprises. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix