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

Create and distinguish between the major financial statements used in the hospitality industry.
Analyze financial trends in an organization and within the industry.
Build balance sheets and depreciation schedules from beginning journal entries by understanding debits and credit entries.
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