1. Introduction to accounting concepts and fundamental accounting equation
2. Basic mechanics of recording using general journal, general ledger, using accrual basis of accounting
3. Adjusting entries; preparing financial statements
3.1 USALI, USAR and basic income statements including departmental operating statements
3.2 Classified balance sheet
3.3 Statement of retained earnings
4. Closing entries
5. Inventories: perpetual and periodic, cost flow methods, effect of errors, estimated inventory methods, cost of goods sold
6. Accounting for cash: petty cash, bank reconciliation and internal control systems
7. Credit card sales; accounting for bad debts; accounts and notes receivables
8. Subsidiary ledgers and specialized journals
8.1 Subsidiary ledgers, recording and posting
8.2 Special journals, identify
9. Current liabilities, accounts and notes payable, payroll entries, sales tax transactions
10. Plant and equipment; acquisition, amortization/depreciation, disposal and exchange
11. Terminology throughout the content
Lectures, demonstrations of material, and discussions will be used, together with any appropriate technology available which may be of assistance to students.
Assessment will be in accordance with the Douglas College Evaluation Policy.
|Assignment(s)/Quizzes||0% - 25%|
|Midterm examination||25% - 35%|
|Tests or second midterm examination||25% - 35%|
|Final Examination||25% - 35%|
STUDENTS MUST WRITE ALL MIDTERM(S) AND THE FINAL EXAMINATION TO OBTAIN CREDIT FOR THE COURSE. Only approved calculators can be used during any test/examination.
Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.
Upon succesful completion of this course, the student will be able to:
- demonstrate the completion of all steps in the accounting cycle;
- demonstrate the completion of industry-specific statements and statements of financial position;
- classify, record and summarize business transactions as they relate to a service and merchandise operations;
- prepare adjusting and closing entries;
- demonstrate the use of subsidiary ledgers and classify transactions in a special journal;
- account for various classifications of assets, liabilites of a business and;
- demonstrate an understanding of general and industry-specific accounting terms through appropriate use, definition, and explanation.
Textbooks and Materials to be Purchased by Students:
Weygandt, Kieso, Kimmel and DeFranco Hospitality Financial Accounting, Latest Ed. (Wiley), or other textbook(s) approved by the Department.
Calculator: Any Financial Calculator, non-programmable, only one display line and no alpha key/input. Recommended: BAII Plus and HP 10B.
No prerequisite courses.
No corequisite courses.
No equivalent courses.
Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.
These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca
|Institution||Transfer Details for HOSP 1210|
|Camosun College (CAMO)||CAMO ACCT 130 (3)|
|Capilano University (CAPU)||CAPU TOUR 116 (3)|
|Langara College (LANG)||LANG FMGT 1XXX (3)|
|Okanagan College (OC)||OC BUAD 111 (3)|