Accounting - ACCT 330

Course Description

In this course you will apply managerial accounting concepts utilized in planning, analyzing and interpreting the results of a business within a food service operation. This course will include: operating budgets, cost controls for inventory, labor and other expense, variance analysis, financial performance evaluation and problem solving. This course will integrate web-based learning tools and spreadsheet applications.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

• Explain the role of accounting in a food service industry.
• Explain the role of ethics in a food service operation.
• Develop sales forecasts for a food service operation.
• Develop operating budgets for a food service operation.
• Prepare Cost Volume Profit (CVP) Analysis.
• Evaluate cost controls for inventory.
• Evaluate labor costs and other expenses.
• Evaluate labor productivity.
• Analyze financial results for a food service operation.
• Apply internal controls for cash and inventory.
• Explore domestic and global market forces that impact food and beverage costs.
• Explore industry specific technology used in a food service operation.

Course Schedule

Currently no sections of this class are being offered.