FAB 405 - Food Service Accounting II

Credits: 3

Description
This course continues discussion and decision making of managerial accounting and progresses into basic finance functions. Topics covered in the course are ratio analysis, financial report analysis, time value of money, capital budgeting, and financial markets.

Student Learning Outcomes

Make educated analysis driven decisions in regard to the food service and hospitality industry.
Analyze financial reports through the use of ratio analysis and industry comparisons.
Compute the present value and future value of money.
Appraise and justify the cost of capital for a given project.

Prerequisite: FAB 305 with a grade of C or higher
Corequisite: None

Graded: Letter Grade