Home
餐旅管理學系
course information of 107 - 2 | 2558 Hospitality Accounting(餐旅管理會計)

2558 - 餐旅管理會計 Hospitality Accounting


教育目標 Course Target

The main purpose of the subject is to learn how to use accounting as a managerial tool to improve operational efficiency and profitability of hospitality and tourism firms through revenue enhancement and cost reduction. Students should understand and apply a variety of analytical models to hospitality and tourism operations and investment such as forecasting, pricing, revenue and profit optimization, and capital budgeting.The main purpose of the subject is to learn how to use accounting as a managerial tool to improve operational efficiency and profitability of hospitality and tourism firms through revenue enhancement and cost reduction. Students should understand and apply a variety of analytical models to hospitality and tourism operations and investment such as forecasting, pricing, revenue and profit optimization, and capital budgeting.


課程概述 Course Description

The main purpose of the subject is to learn how to use accounting as a managerial tool to improve operational efficiency and profitability of hospitality and tourism firms through revenue enhancement and cost reduction. Students should understand and apply a variety of analytical models to hospitality and tourism operations and investment such as forecasting, pricing, revenue and profit optimization, and capital budgeting.
The main purpose of the subject is to learn how to use accounting as a managerial tool to improve operational efficiency and profitability of hospitality and tourism firms through revenue enhancement and cost reduction. Students should understand and apply a variety of analytical models to hospitality and tourism operations and investment such as forecasting, pricing, revenue and profit optimization, and capital budgeting.


參考書目 Reference Books

1.自編教材
2.餐旅會計學實務 林珍如編著 新文京出版社 ISBN:978-986-150-372-1

1. Self-edited textbooks
2. Catering and Tourism Association Practice by Lin Zhenru Xinwenjing Publishing House ISBN:978-986-150-372-1


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
上課出席率及課堂作業練習上課出席率及課堂作業練習
Class attendance and class practice
40
期中報告期中報告
Midterm Report
30 不接受遲交
期末報告期末報告
Final report
30 不接受遲交

授課大綱 Course Plan

Click here to open the course plan. Course Plan
交換生/外籍生選課登記 - 請點選下方按鈕加入登記清單,再等候任課教師審核。
Add this class to your wishlist by click the button below.
請先登入才能進行選課登記 Please login first


相似課程 Related Course

很抱歉,沒有符合條件的課程。 Sorry , no courses found.

Course Information

Description

學分 Credit:0-3
上課時間 Course Time:Wednesday/5,6,7[M233]
授課教師 Teacher:呂秀如
修課班級 Class:餐旅系3
選課備註 Memo:不開放輔系與推廣部隨班附讀
授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 53 person in the class.
目前選課人數為 53 人。

請先登入才能進行選課登記 Please login first