Module Details

Module Code: ACCT6024
Title: Management Acc for Tour & Hosp
Long Title: Management Acc for Tour & Hosp
NFQ Level: Fundamental
Valid From: Semester 1 - 2020/21 ( September 2020 )
Duration: 1 Semester
Credits: 5
Field of Study: 3440 - Accounting, Auditing and Accountability
Module Delivered in: 9 programme(s)
Module Description: This module introduces the tourism and hospitality student to the concepts, bases and methodologies of Costing and Management Accounting.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate the role of management accounting and explain the nature of costs
LO2 Calculate overhead costs for a hospitality business
LO3 Prepare cost volume profit calculations for the food & beverage industry
LO4 Prepare food and beverage cost and price calculations
LO5 Evaluate short term decision making scenarios
LO6 Prepare cash flow budgets and projections relevant to the operation of a hospitality business
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Introduction to Management Accounting
Understanding the role of Management Accounting in supporting key management functions, understanding the different types of cost and cost behaviour
Overheads
Collecting, recording, apportionment of overheads and calculation of overhead recovery rates
Cost Volume Profit (CVP) Analysis
Examination of the relationship between cost, volume and profit and break-even analysis in business
Decision Making
Use of relevant costing in making short term decisions
Food costing and pricing
Calculating the total cost of a food or beverage product and calculating selling price using mark-up and margin
Budgeting
Preparation of cash flow projections relevant to the operation of a hospitality and tourism business
Module Content & Assessment
Assessment Breakdown%
Coursework30.00%
End of Module Formal Examination70.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 8 Learning Outcomes 1,2,3,4
Assessment Description
Short answer or multiple choice questions which examine the students knowledge of management accounting
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 70
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Formal Lecture Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Review of lecture material and Independent learning Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Formal lecture Every Week 1.50 1.5
Independent & Directed Learning (Non-contact) Non Contact Review of lecture material and independent learning Every Week 5.50 5.5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 1.50
 
Module Resources
Recommended Book Resources
  • Dr Peter Atrill & Eddie McLaney. (2015), Management Accounting for Decision Makers, 8. Pearsons, [ISBN: 9781292072432].
Supplementary Book Resources
  • G. Sheppard. (2012), Management Accounting, A Practical Approach, 1st. Gill & Macmillan, [ISBN: 9780717149964].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 1 Mandatory
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 4 Mandatory
CR_FTRSM_8 Bachelor of Business (Honours) in Tourism Management 4 Mandatory
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 5 Mandatory
CR_OCULA_7 Bachelor of Business in Culinary Arts 5 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 4 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 1 Mandatory
CR_FTOUR_7 Bachelor of Business in Tourism Management 4 Mandatory
CR_FTOUR_6 Higher Certificate in Business in Tourism Management 4 Mandatory