La Consolacion University Philippines

(formerly University of Regina Carmeli)

Catmon, City of Malolos
Department: Graduate School

S.Y 2019-2020

I. COURSE CODE : MSHRM 205

II. COURSE TITLE : MANAGEMENT ACCOUNTING IN HOSPITALITY MANAGEMENT

III. COURSE DESCRIPTION :

Management accounting practices have become increasingly progressive since the 1980s. This course provides an
introduction to the basic management accounting concepts and applications relevant to students in any hospitality or
tourism-related education. It examines the basic concepts and shows how they can be used to improve the quality of
decisions made by managers in the related fields.

IV. PRE-REQUISITE : ________________________

V. CREDIT UNITS : 3

VI. COURSE LEARNING OUTCOMES:

After successful completion of the course the student should be able to:

 Expected Graduate Attributes  Program Outcomes  Course Learning

(EGAs) (POs) Outcomes (CLOs)
 Creative Critical Thinker  Exhibit understanding on the different  Analyze clearly the nature and
management principles and practices in context of management
the Hospitality and Tourism Industry. accounting in the Hospitality
Industry.

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 *Apply the different behavioral
strategies in daily activities in the
academe and industry.

 Socially responsible
 Show Augustinian Marian virtues/ ethical * Provide avenue for decision
values through understanding, making as hoteliers.
appreciation and realizing one’s own
corporate social responsibility. *Show qualities of being an
effective employee, successful
manager and motivating student.

VII. COURSE CONTENTS:

Topics Competency Code Evaluation Code

Orientation B,O O
Introduction to Management Accounting B,O O
The Balance Sheet B W
The Profit and Lost Account Statement B,O OWP
Adjustment to the Balance Sheet the profit and loss account B,O W,A,P
The Cash statement B,O W,P
Analyzing Financial Statement B,O W,P
Ratio Analysis and Types of Ratio B,O A,P
Management of Working Capital B,O OW
Cost Management B OW
Pricing and Revenue Management B,O OW
Cost-Volume-Profit Analysis B,O OW
Internal Control O O
Forecasting O O
Budgeting and Variance Analysis O OW
Capital Investment Decisions O OW

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 Final Written Examination
Research Output
Hotel Immersion B,O O,W,P

Competency Code Evaluation Code

B – Basic Skill W – Written

O – Occupational Skill O – Oral
A – Applied Skill P – Portfolio
A – Authentic

VIII. COURSE REQUIREMENTS :

1. Class interaction and participation

2. Written examinations
3. Quizzes
4. Regular attendance

IX. REFERENCES :

Briciu, S., & Scorte, C. (2016). The Relevance of Management Accounting for the Hospitality Industry. Annals of the
University of Oradea, Economic Science Series, 21(1), 886–893. Retrieved from
http://search.ebscohost.com/login.aspx?direct=true&db=bsh&AN=86068836&site=ehost-live

BRICIU, S., SCORŢE, C., & MEŞTER, I. (2015). The impact of accounting information on managerial decisions -
Empirical study conducted in the hospitality industry entities in Romania. Theoretical & Applied Economics, 20(9),
27–38. Retrieved from http://search.ebscohost.com/login.aspx?direct=true&db=bsh&AN=91714185&site=ehost-live

Chand, M., & Ambardar, A. (2017). Management Accounting Practices in Hospitality and Service Enterprises: A
Comparative Research. Journal of Commerce & Accounting Research, 2(3), 1–9. Retrieved from
http://search.ebscohost.com/login.aspx?direct=true&db=bsh&AN=111944551&site=ehost-live

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 Makrigiannakis, G., & Soteriades, M. (2007). Management Accounting in the Hotel Business: The Case of the Greek Hotel
Industry. International Journal of Hospitality & Tourism Administration, 8(4), 47–76.
https://doi.org/10.1300/J149v08n04_03

Seetah, K. (2017). The Effect of Financial and Eurozone Crisis on Accounting Quality of the Hospitality Sector. Journal of
Hospitality Marketing & Management, 26(5), 552–563. https://doi.org/10.1080/19368623.2017.1231652

PAJROK, A. (2015). Application of Target Costing Method in the Hospitality Industry. Journal of Education, Culture &
Society, (2), 154–165. https://doi.org/10.15503/jecs20142.154.165

X. GRADING SYSTEM :

Grading Percent of Grade

Class Participation 20%
Assignments 30%
Research Output 50%
Total 100%

Grade Description Ranges

1.0 Exemplary 1.0 - 1.24
1.25 Proficient 1.25 – 1.49
1.5 Accomplished 1.5 – 1.74
1.75 Emerging 1.75 – 1.99
2.0 Beginner 2.0
2.25 and Below Failed 2.25 and Below

Prepared by: Approved by:

Prof. Oscar J. Co Dr. Alvin V. Nuqui

Faculty Dean, Graduate School
Vice-President for Academic Affairs

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