2021-2022 Catalog and Student Handbook 
    
    Feb 29, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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FAB 305 - Food Service Accounting I


Credits: 3
Description
This course will begin with the basics of financial accounting and the introduction of debits and credits. The course will continue with the creation of the major financial statements and depreciation schedules. Finally, basic managerial decision making through ratio and financial statement analysis will be discussed. 

Student Learning Outcomes
  1. Create and distinguish between the major financial statements used in the hospitality industry.
  2. Analyze financial trends in an organization and within the industry.
  3. Build balance sheets and depreciation schedules from beginning journal entries by understanding debits and credit entries.
  4. Facilitate basic managerial decisions based on given financial data.

Prerequisite: MATH 120  or MATH 120E  or above; and ENG 100  or ENG 101  or ENG 102  or ENG 107  or ENG 110   or ENG 113  or ENG 205  or above
Corequisite: None
Graded: Letter Grade



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