Master in International Tourism, Hospitality and Event Management (Academic Year 2017/2018)

Management Control and Finance in the Context of Hospitality and Events

Leçon n. 1: Management control hospitality industry Management Control Hospitality Industry Define Management Control Components of a Management Control System Stock Control		Lee Yi
Leçon n. 2: Cost control in hospitality and tourism industry Cost Control in Hospitality and Tourism Industry Cost Control Definition Elements of Cost Cost Groups Break-Even Analysis Selling Price Calculation Recipe and Portion Costing		Lee Yi
Leçon n. 3: Direct costing, indirect costing, standard cost card for service industry & activity-based costing Direct Costing, Indirect Costing, Standard Cost Card for Service Industry & Activity-Based Costing Purposes of Costing Control Direct Cost Indirect Cost Standard Cost Card Activity Based Costing (ABC)		Lee Yi
Leçon n. 4: Yield management in food and beverage industry Yield Management in Food and Beverage Industry Define Yield Management Characteristics of F&B Yield Management Measuring F&B yield Managing demand/duration		Lee Yi
Leçon n. 5: Systems for financial accounting & financial statements Systems for Financial Accounting & Financial Statements Definition of Accounting The Fundamental Accounting Equation Assets Liabilities Owners Equity Capital Drawings Financial statements: Balance sheet and P&L account		Lee Yi