Equivalency Evaluation

Financial Accounting for the Hospitality Industry is designed to provide students with a proper merging of basic accounting theory and practice and is tailored to the special needs of the hospitality service industries. This course focuses on techniques, tools and procedures that are most applicable to the unique characteristics of hospitality firms such as hotels, restaurants and tourism and travel.

This course presents accounting from a non- accounting major perspective. It introduces students to financial as well as managerial accounting concepts and how they are used in decision making. First the student will learn the analysis of transactions, how to record in the accounting equation and the creation of financial statements. Students will then explore the major categories of assets, liabilities and equity. Student will understand how to calculate these items and their impact on the financial statements. This will culminate in the student learning the tools to complete financial statement analysis for decision making. Then the major concepts of managerial accounting and product/ service costing are introduced and explained for decision making purposes. Finally, students will learn how to identify and use information for special decision making.

This course explores aspects of life at the macroscopic, whole-organism level. Topics are ecology, taxonomy, a survey of plant and animal life forms, and an examination of major systems for both plants and animals, with emphasis on humans. This course does not meet the curriculum requirements for biology majors.