Financial and operational planning
| Structure Type: | Course |
|---|
| Code: | KI15BRPJ003 |
|---|
| Type: | Compulsory |
|---|
| Level: | Bachelor |
|---|
| Credits: | 4.0 points |
|---|
| Responsible Teacher: | Nuotio, Liisa |
|---|
| Teacher Team: | Ala-Harja, Hanne |
|---|
| Language of Instruction: | Finnish |
|---|
Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| PALVELUJ-2013 |
2 spring |
4.0 |
2015-01-02 |
2015-07-31 |
Learning Outcomes
- Students will able to interpret financial reports. They will know ways to develop business activities to be economically profitable. Students will be able to prepare performance and financial budgets. They will be familiar with spreadsheet computation software and know how to utilize spreadsheets in their professional domain.
Student's Workload
108 h
Prerequisites / Recommended Optional Courses
- Economics of Food Services
Contents
- External accounting, profit and loss account, balance sheet
- Internal accounting, covering notes, pricing, financial planning
- Financial management in the private and public sectors
- Basics of using spreadsheet computation(Excel 2010)
- Utilizing spreadsheets in managing finances and one's own field
Recommended or Required Reading
- Selander, K. & Valli, V. 2007. Hinnoittelu ja kannattavuus matkailu- ja ravitsemisalalla. WSOY Oppimateriaalit Oy. Helsinki.
Availability: http://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=75852
- Other material to be announced at the beginning of the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lectures, exercises, assignments, online study (1 credit).
- Some of the assignments are integrated into the Management of Food Services course.
Assessment Criteria
5
Students can analyze and apply financial reports
Students can analyze and develop company’s economic performance
Student can independently create budgets
Student can use spreadsheet software and apply them in the hospitality management
3
Students can read and report financial reports
Students can develop cost-effective business operations.
Student can create budgets.
Students can use spreadsheet software within the field of hospitality management
1
Students can name the most parts of the essential financial reports
Students can recognize the actions which develop company’s economical performance
Student can name essential budgets and their essential parts
Student can use spreadsheet software and know when and how they can be used in the hospitality management
Assessment Methods
- Active participation, assignments, written exam
Further Information
- One credit for online studies
Back