Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
Prerequisite:
ACC 230 or ACC 201
Restrictions:
Open to sophomores or juniors or seniors in the Hospitality Business Major.
Not open to students with credit in:
ACC 202
Description:
Introduction to basic concepts, uses, and procedures of accounting to inform and aid hospitality managers in their planning, directing, and controlling roles. Use of financial statements, forecasting, and internal control to support managerial decision making. Application of budgeting, product and service costing, profitability analysis, pricing, and performance measurement to hospitality operations at different quality levels.