UNIVERSITY OF NEVADA, LAS VEGAS
TCA 221 – Section 1002Hospitality Accounting
Spring 2013 Monday / Wednesday 1:00PM – 2:15PM
Joseph Gormley, MBA
Office: 702-683-6918, BEH 356
Office Hours: Monday: 2:30 – 5:00 p.m., Wednesday: 10:00 – 12:45 p.m., or by appointment Email: email@example.com or on Web Campus
This course is designed to provide you with a thorough understanding of hospitality financial accounting concepts. The emphasis of the course is to understand the accounting function in a hospitality firm, and to prepare and understand hospitality financial statements and accounts.
The main objective of this class is to introduce the student to the process of compiling and presenting information necessary for managerial decision-making. Upon completion of this course, the student should be able to:
1. Describe the different forms of business organizations. 2. Discuss the basic principles of accounting.
3. To process and use the double-entry system of accounting. 4. To be able to complete the accounting cycle through the closing process. 5. To recognize the underlying principle of adjusting entries and make adjustments. 6. Connect the relationship between hospitality financial statements. 7. Create an initial inventory purchase requisition for a full service restaurant, including food and beverage. 8. Identify the importance of a quality POS system and accounting procedures for a restaurant. 9. Connect the relationship between community service and positive advertising. 10. Compile an income statement in accordance to the Uniform System of account. 11. Discuss the composition of a balance sheet and compile a balance sheet. 12. Build a statement of cash flows and a statement of retained earnings. 13. Value the importance of cash management and payroll accounting. 14. Relate accounting principles relative to...