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ONLINE CLASS - Hospitality Finance
1.1 Review the sources of
funding available to business
and service industries
VIDEOS
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
2.2 Evaluate methods of
controlling stock and cash
in a business and services
environment.
VIDEO
LINKS
4.1 Calculate all ratios to
offer c consistent
interpretation of historical
business performance
VIDEO
LINKS
Operating margin
3.4 Analyse variances
from budgeted and
actual figures, offering
suggestions for
appropriate future
management action.
VIDEO
LINKS
4.2 Recommend appropriate
future management strategies
for a given business and
services operation.
LINKS
5.1 Categorise costs
as fixed, variable and
semi variable for a
given business
scenario
VIDEO
LINKS
Marginal and absorption costing
5.2 Calculate contribution
per product/customer and
explain the cost/profit
volume relationship for a
given scenario.
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.
LINKS
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