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ACCT6024 - Management Acc for Tour & Hosp

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Title:Management Acc for Tour & Hosp
Long Title:Management Acc for Tour & Hos
Module Code:ACCT6024
 
Credits: 5
NFQ Level:Fundamental
Field of Study: Accounting, Auditing and Accountability
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 6 programme(s)
Next Review Date: November 2021
Module Coordinator: Claire OSullivan Rochford
Module Author: Carmel Buttimer
Module Description: This module introduces the tourism and hospitality student to the concepts, bases and methodologies of Costing and Management Accounting.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Evaluate the role of management accounting and explain the nature of costs
LO2 Calculate overhead costs for a hospitality business
LO3 Prepare cost volume profit calculations for the food & beverage industry
LO4 Prepare food and beverage cost and price calculations
LO5 Evaluate short term decision making scenarios
LO6 Prepare cash flow budgets and projections relevant to the operation of a hospitality business
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named CIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
Co-requisites
No Co Requisites listed
 

Module Content & Assessment

Indicative Content
Introduction to Management Accounting
Understanding the role of Management Accounting in supporting key management functions, understanding the different types of cost and cost behaviour
Overheads
Collecting, recording, apportionment of overheads and calculation of overhead recovery rates
Cost Volume Profit (CVP) Analysis
Examination of the relationship between cost, volume and profit and break-even analysis in business
Decision Making
Use of relevant costing in making short term decisions
Food costing and pricing
Calculating the total cost of a food or beverage product and calculating selling price using mark-up and margin
Budgeting
Preparation of cash flow projections relevant to the operation of a hospitality and tourism business
Assessment Breakdown%
Course Work30.00%
End of Module Formal Examination70.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Short Answer Questions Short answer or multiple choice questions which examine the students knowledge of management accounting 1,2,3,4 30.0 Week 8
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6 70.0 End-of-Semester
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Formal Lecture 3.0 Every Week 3.00
Independent & Directed Learning (Non-contact) Review of lecture material and Independent learning 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Formal lecture 1.5 Every Week 1.50
Independent & Directed Learning (Non-contact) Review of lecture material and independent learning 5.5 Every Week 5.50
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 1.50
 

Module Resources

Recommended Book Resources
  • Dr Peter Atrill & Eddie McLaney 2015, Management Accounting for Decision Makers, 8 Ed., Pearsons [ISBN: 9781292072432]
Supplementary Book Resources
  • G. Sheppard 2012, Management Accounting, A Practical Approach, 1st Ed., Gill & Macmillan [ISBN: 9780717149964]
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_FTRSM_8 Bachelor of Business (Honours) in Tourism Management 4 Mandatory
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 5 Mandatory
CR_OCULA_7 Bachelor of Business in Culinary Arts 5 Mandatory
CR_OHCMA_7 Bachelor of Business in Hospitality Management 4 Mandatory
CR_FTOUR_7 Bachelor of Business in Tourism Management 4 Mandatory
CR_FTOUR_6 Higher Certificate in Business in Tourism Management 4 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie