ACCT 330 - Managerial Accounting for a Food Service Operation

Credits: 3
Lecture Contact Hours: 3
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: ACCT 103 or ACCT 201. CIS 120.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Winter Only
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Course Competencies

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.