ONLINE CLASS - Hospitality Finance

1.1 Review the sources of
 
funding available to business
 
and service industries 

VIDEOS

Part 1 - Video

Part 2 - Video

 

LINKS

1.2 Evaluate the 
contribution made by a
range of methods of
generating income within
a given business and
services operation
VIDEOS
Part 1 - Video
2.1 Discuss elements of cost
gross profit percentages and
selling prices for products 
and services.

VIDEO 

Part 1 - Video

Part 2 - Video

 

2.2 Evaluate methods of 
 
controlling stock and cash
in a business and services 
environment.

VIDEO

Part 1 - Video

Part 2 - Video

LINKS

Methods of controlling stock

Methods of controlling cash-1

Methods of controlling cash - 2

3.1  Assess the source 
and structure of the 
trial balance.

VIDEO  

Part 1 - Video

Part 2 - Video

LINKS

Trial Balance 

Sales Ledger

Purchase ledger

Cash book

General Ledger

3.3 Discuss the purpose
and process of budgetary
control.

VIDEO  

Part 1 - Video

Part 2 - Video

LINKS

Budgetary Control

Budget Control Diagram

3.2 Evaluate business
accounts, adjustments
 
and notes.

VIDEO  

Part 1 - Video

NEW video B

LINKS

Accounting Adjustments

3.4 Analyse variances  
from budgeted and
actual figures, offering
suggestions for 
appropriate future
management action.

VIDEO  

Part 1 - Video

Part 2 - Video

Part 3 - Video

LINKS

4.1 Calculate all ratios to 
offer c consistent 
interpretation of historical
business performance

VIDEO 

 

Part 1 - Video

Part 2 - Video 

LINKS

Debt to equity ratio

Debt ratio

EBIT

Stock Turnover

Trade receivables

Accounts payable

Gross profit margin

Operating margin

Current ratio

Quick ratio

4.2 Recommend appropriate
future management strategies
for a given business and
services operation.

VIDEO  

Part 1 - Video

Part 2 - Video

LINKS

5.1 Categorise costs 
as fixed, variable and
semi variable for a
given business
scenario

VIDEO  

Part 1 - Video

LINKS

Marginal and absorption costing​

5.2 Calculate contribution
per product/customer and
explain the cost/profit
volume relationship for a
given scenario.

VIDEO  

Part 1 - Video

LINKS

5.3 Justify short term 
management decisions 
based on profit/loss
potentials and risk 
(break even) 
calculations for a given
business and service 
operation.

VIDEO  

Part 1 - Video

LINKS