top of page
ID NOW.Info
Education Support
Centre
MENU
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
​
3.1 Assess the source
​
and structure of the
​
trial balance.
​
​
​
​
​
​LINKS
​
​
3.3 Discuss the purpose
​
and process of budgetary
​
control.
​
​
​
VIDEO
​
​
​LINKS
​
4.1 Calculate all ratios to
​
offer c consistent
​
interpretation of historical
​
business performance
​
​
​
VIDEO
​
​LINKS
​
Operating margin
​
3.2 Evaluate business
​
accounts, adjustments
and notes.
​
​
​
VIDEO
​
​
​
​
​LINKS
​
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
​
bottom of page