Tourism and Accommodation Accounting (dl)
Accounting and Tax Applications (Distance Learning)
Vocational School of A.Riza Veziroglu
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Tourism and Accommodation Accounting (dl) | MUP228 | Elective | Associate degree | 2 | Spring | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Mehmet Emre ERGİN
Lecturer İsmail KILIÇASLAN
Learning Outcomes of the Course Unit
1) Explain the accounting procedures related to the operation of tourism firms
2) Define the organizational structure of accommodation companies
3) Explain the accounting procedures concerning the flow of food and beverages of the firms which operate in the tourism sector
4) List the different characteristics of the hospitality industry
5) Explain the communication between the accounting and other departments of the firm
Program Competencies-Learning Outcomes Relation
Bölümün/programın program yeterlilikleri sistemde olmadığından ilişkilendirme işlemi yapılamamıştır.
Mode of Delivery
e-course
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
None
Course Contents
This course provides the students with the knowledge of receiving basic information about the accounting profession, the organization of accommodation businesses and accounting operations, accounting, reception, accounting, food and beverage department, room and meal costs, sales price includes the detection issues.
Weekly Schedule
1) The importance of tourism industry for Turkey. General information on tourism and accommodation industry.2) Accounting ledgers used in tourism and accommodation industry
3) The front desk accounting
4) Accounting documents in accommodation business
5) Room and kitchen activities in accommodation business
6) Kitchen and warehouse operations.
7) Functioning of kitchen and its warehouse.
8) Midterm examination/Assessment
9) Classification of kitchen equipment
10) Food and beverage classification
11) Perishable foods. Accounting records. Warehouse records
12) Accounting for labor costs
13) Differences of tourism and accommodation business
14) Relation of accounting and activities in accommodation business
15) Payment options and terms of individuals and groups in tourism and accommodation business
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Lab / Workshop
Assessment Methods and Criteria
Contribution of Short Exam / Quiz to Course Grade |
20% |
|---|---|
Contribution of Final Examination to Course Grade |
80% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required