Operational Budgeting (5 cr)

Evaluation scale

H-5

Schedule

Weeks 1 and 2: Forecasting methods / Sales budget
Weeks 3 and 4: Basic cost concepts / Cost-Volume-Profit analysis
Weeks 5 and 6: Operational budgets / Operational ratios
Weeks 7 and 8: Cash budgeting

Implementation methods, demonstration and Work&Study

Contact lessons
Group working
Individual learning
Examination

Materials

Schmidgall, R. 2009 (or later). Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA. Chapters: 6-9 and 10
Other study material in Moodle

Teaching methods and instruction

Teaching is based on distance learning by Zoom: 48 contact hours and 84 hours independent study.

Working life connections

Students are encouraged to actively present their own thoughts and knowledge from their working
experiences . All the assignments are working life related and based on practical cases.

Exam dates and re-exam possibilities

Four home-assignments during the course will include practical budgeting cases and will be done using excel. Every home-assignment gives maximum 24 points, total maximum 4 * 24 p = 96 p.
Two re-exam possibilities: following two general exams

Internationality

International reporting standards of the hospitality industry are applied in assignments.

Completion alternatives

RPL (Recognition of Prior Learning): procedure is to be discussed individually

Learning assignments

Individual assignments will be given during the lessons.

Assessment methods

Student is evaluated by home-assignments made by Excel showing:
Student´s skills to produce forecasts
Student´s skills to apply CVP technique in solving managerial accounting problems,
Student´s skills to apply operational and cash budgets included in course contents and handle them as management tools

Evaluation table:
S1 (45-54,9%) 43 - 52 p
S2 (55-64,9%) 53 - 61 p
G3 (65-74,9%) 62 - 71 p
G4 (75-84,9%) 72 - 81 p
E5 (85-100%) 82 - 96 p