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Financial ManagementLaajuus (5 cr)

Course unit code: CA00DA62

General information


Credits
5 cr
Teaching language
Finnish
Responsible person
Ilkka Latomäki
Sari Rimpelä

Objective

- Student is able to consider accounting requirements in operative restaurant management
- Student is familiar with accounting reports
- Student knowns principles of the contribution margins
- Student knows purpose and principles of the accounting
- Student is able to plan cash flow statements
- Student can calculate internal key performance indicators
- Student can apply economical reports in business development
- Student knows principles of pricing

Content

- Requirements of the HoReCa accounting
- Accounting statements
- Management accounting reports
- Accounting basics
- Management accounting basics
- Pricing methods
- Financial calculations

Assessment criteria, satisfactory (1)

- Student can name accounting requirements in operative restaurant management
- Student can name accounting statements
- Student is able to calculate cross profit
- Student can name accounting purposes and principles
- Student knows parts of the cash flow statement
- Student can calculate some of the internal key performance indicators
- Student knows basics of the pricing in the industry

Assessment criteria, good (3)

- Student understands accounting requirements in operative restaurant management
- Student can read parts of the accounting statements
- Student knows some of the principles of the contribution margins
- Student knows accounting purposes and principles
- Student can partly plan cash flow statement
- Student knows and can calculate some of the internal key performance indicators
- Student knows how to apply accounting information in business development
- Student knows some principles of the pricing in the industry

Assessment criteria, excellent (5)

- Student can apply accounting requirements in operative restaurant management
- Student can read accounting statements
- Student knows contribution margins
- Student knows accounting purposes and principles
- Student can plan cash flow statement
- Student knows and can calculate internal key performance indicators
- Student can apply accounting information in business development
- Student knows basics of the pricing in the industry

Materials

Heikkilä, P-, & Saranpää, T. (2013). Hotelli- ja ravintola-alan sisäinen laskentatoimi (5. ed.). Restamark.
Heikkilä, P. (2013). Hotelli- ja ravintola-alan sisäinen laskentatoimen harjoituskirja (3. ed.) Restamark.
Viitala, J. (2006). Yrittäjän taloushallinnon perusteet. Tietosanoma.

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