Oct 03, 2024  
2024-2025 Catalog 
    
2024-2025 Catalog
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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
  1. Explain the role of accounting in a food service industry.
  2. Explain the role of ethics in a food service operation.
  3. Develop sales forecasts for a food service operation.
  4. Develop operating budgets for a food service operation.
  5. Prepare Cost Volume Profit (CVP) Analysis.
  6. Evaluate cost controls for inventory.
  7. Evaluate labor costs and other expenses.
  8. Evaluate labor productivity.
  9. Analyze financial results for a food service operation.
  10. Apply internal controls for cash and inventory.
  11. Explore domestic and global market forces that impact food and beverage costs.
  12. Explore industry specific technology used in a food service operation.



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