Course Detail

NHM 310 Hospitality Industry Accounting

NHM 310 IS Sec 1, University of Mississippi
[See UM Catalog for Description]

3 credit hours

Instructor Information:

Hyun-Woo (David) Joung, PhD

Instructor name:
Hyun-Woo (David) Joung, Ph.D.

Instructor Information:
Hyun-Woo (David) Joung, PhD, is a restaurant service quality management and hospitality marketing specialist. Dr. Joung received his PhD in Hospitality Administration from Texas Tech University in Lubbock, Texas. Building upon a hospitality administration and basic science background, his research focuses on service quality management, consumer behavior, and human resource management in the hospitality industry.

Contact Information:

If you have questions concerning the content of the course, you may contact the instructor directly using the Email Your Instructor link in the Lessons or Content page. NOTE: Whenever sending email, please be sure to indicate your course title and number in the subject line. You can expect a response within 72 hours, although it may be longer on weekends. Many instructors reply within 24 hours.

For lesson or test administration issues, please contact the iStudy department:

The University of Mississippi
Division of Outreach and Continuing Education
iStudy
P. O. Box 1848
University, MS 38677

Phone: (662) 915-7313, toll-free (877) 915-7313
Fax: (662) 915-8826
E-mail: istudy@olemiss.edu

Course Description

This course is intended as a review of financial statements as well as an introduction to financial analysis and capital budgeting. This course also involves operations budgeting, cash management, and makes use of spreadsheets to prepare financial statement.

Textbook Information:

Textbook information will be provided upon enrollment in your iStudy course.

Course Objectives:

The main objective of this class is to introduce the student to the process of compiling and presenting information necessary for managerial decision-making. Upon completion of this course, the student should be able to:

  1. Explain, prepare, and analyze hospitality financial statements (PLO 2)
  2. Describe and analyze various cost concepts of the hospitality industry (PLO 2)
  3. Use various methods to explain the cost-volume-profit relationship in the hospitality industry (PLO 3)
  4. Apply selected forecasting methods utilized in the hospitality industry (PLO 3)
  5. Prepare, analyze, and explain operating and cash budgets for the hospitality industry and evaluate performance using a variance analysis (PLO 1)
  6. Analyze financial statements of a company using financial ratios (PLO 1)

Course Outline:

This course consists of 10 instructional lessons.

You MUST complete the syllabus quiz as soon as you have access to your Blackboard course. This is mandatory to verify your attendance. * NOTE: you must pass the Syllabus and Orientation Quiz for the course materials to appear on the Lessons page

Lesson Reading Assignments Due for Grades Suggested Pacing Guide* to complete the course in a traditional semester.
*Summer and/or Second Session students will need to make adjustments due to the shorter time period.
Start Here *You MUST complete the syllabus quiz as soon as you have access to your Blackboard course. This is mandatory to verify your attendance.*NOTE: you must pass the Syllabus and Orientation Quiz for the course materials to appear on the Lessons page. Syllabus Quiz Week 1
0 Course Introduction/Resources Discussion board Week 1
Module 1  
1 Introduction to Managerial Accounting  Journal 
 Week 2
2 Basic Cost Concepts  Journal,  Assignments 6-2, 6-4, & 6-7  Week 3 - 4 
3 Cost-Volume-Profit Analysis   Journal, Assignments 7-2, 7-6, 7-7, & 7-9  Exam 1  Week 5 -6 
Module 2 
4 Forecasting Methods  Journal, Assignments 9-2, 9-4, & 9-6  Week 7 
5 Operations Budgeting I  Assignment 10-6  Week 8
6 Operations Budgeting II   Journal, Assignments 10-9, 10-11, & 10-14, Exam 2  Week 9 -10 
MIDPOINT OF COURSE You are encouraged to reach the midpoint of your course by the date specified in your information. All lesson assignments or exams needed to reach the midpoint of the course The exact date the semester students are encouraged to reach the midpoint is specified in their registration information.
Module 3
7  Ratio Analysis I   Journals, Assignment 5-1  Week 10
8  Ratio Analysis II  Assignments 5-5 & 5-7  Week 11
9 Ratio Analysis III Assignments 5-9 & 5-11  Week 12
10 Ratio Analysis IV Journal, Assignments 5-13, 5-16, & 5-14  Week 13 - 14
Final Exam Be sure all work has been submitted and graded prior to taking this exam. Final Exam
To be submitted
to finalize credit		 Week 15

Grading:

Grading Scale:
90 - 100% = A
80 - 89% = B
70 - 79% = C
60 - 69% = D
Below 59% = F

Grading Information:
Each lesson submitted will be read and given a numerical grade. If you make below a 60 on 5 lessons you will fail the course.
As for your Midterm and Final exam, you will be graded using a letter scale of A, B, C, D, F.

The grading format is as follows:
Exams             60%
Assignments   30%
Journals          10% 
Total                100%

FAILURE TO TAKE THE FINAL EXAM WILL RESULT IN FAILURE OF THE COURSE.
You must submit the lessons required to take the course exam(s). Lessons required but not submitted will receive a grade of zero. For the final exam, all coursework must be submitted!

Course Structure and Set-Up:

Exams (60%)
Three online-proctored exams will consist of multiple-choice, problems, and short essays. Once you started the exam, you will have to complete the exam within 90 minutes.
Once an exam is taken, any excuses for performance will not be considered.

Assignments (30%)
Assignments will be given during the semester. All assignments must be turned in when it is due. Assignments must be presented in a professional, legible format.

Journals (10%)
It consists of participating in answering the journal prompts. You are required to answer all journal prompts in a professional academic format.