Full Title:Fundamentals of Accounting
Language of Instruction:English
Module Code:ACCT B7Z09
 
Credits: 5
Valid From:Semester 1 - 2014/15 ( September 2014 )
Module Delivered in 8 programme(s)
Module Description:To facilitate an appreciation of the fundamental principles of financial accounting within a hospitality, tourism or leisure business environment and to enable the student, through the embedding of key skills, to perform a set of accounting tasks that are relevant to the above business sectors.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Explain the importance of financial accounting within the hospitality, tourism and leisure business sectors.
  2. State and apply the fundamental accounting concepts that underlie accounting practices.
  3. Recognise the basic principles of double entry and prepare and present the basic financial statements.
  4. Prepare the final accounts of a sole proprietor within the hospitality, tourism and leisure sectors, from transactions, through trial balance and final accounts, while applying adjustments to those accounts.
  5. Define the difference between capital and revenue income and expenditure, income and expenses, and describe each one's effect on the final accounts of a hospitality, tourism or leisure business.
  6. Explain, and account for value added tax with specific reference to the hospitality, tourism and leisure sectors
 

Module Content & Assessment

Indicative Content
The objectives of financial reporting.
The nature and purpose of accounting
Accounting Terminology
The fundamental concepts in Accounting
Financial v management accounting.
Accounting and the non-accountant
The preparation of the primary financial statements.
Profit & loss accounts, balance sheets and cash flow statements.
Profit v cash.
Cash budgeting and short-term decision making.
Basic interpretation of financial data
Use basic ratio analysis to interpret financial statements
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Class Test In class test 1 25.00 0 0 Week 8 0
Class Test In class test 4 25.00 0 0 Week 6 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 4 50.00 0 0 End-of-Semester 0
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture This module will be delivered through the medium of lectures, 2.00 Every Week 2.00
Tutorial Supporting tutorials, seminars and workshops, as appropriate will be facilitated every second week - class sizes will be limited to a maximum of 20 students for tutorials. 1.00 Every Week 1.00
Independent Study No Description 4.00 Every Week 4.00
Directed Reading No Description 2.00 Every Week 2.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture This module will be delivered through the medium of lectures, 2.00 Every Week 2.00
Tutorial Supporting tutorials, seminars and workshops, as appropriate will be facilitated every second week - class sizes will be limited to a maximum of 20 students for tutorials. 1.00 Every Week 1.00
Independent Study No Description 4.00 Every Week 4.00
Directed Reading No Description 2.00 Every Week 2.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
Resources
Recommended Book Resources
  • Dyson, J.R 2010, Accounting for non-Accounting Students, 8th Ed., FT Prentice Hall, 2010 [ISBN: 978-0273722977]
Supplementary Book Resources
  • Atrill, P. & McLaney, E. 2012, Accounting and Finance for Non-Specialists, 8 ed Ed., Pearson, 2012, 8th Ed [ISBN: 978-0273778035]
  • Mott, G. 2013, Accounting for non- Accountants: A Managers and Students Guide, 8th Ed., Kogan Page, 2013, 8th Ed [ISBN: 978-0749464943]
  • Rice, A. 2011, Accounts Demystified: The Astonishingly Simple Guide to Accounting, 6th Ed., Prentice Hall, 2011, 6th Ed [ISBN: 978-0273744702]
This module does not have any article/paper resources
Other Resources
  • Website: Accounting Institute Websites
  • Journals: Accounting Institute Journals; Harvard Business Review; Business Week; Business Section of Newspapers

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 2 Mandatory
DK_BEVNT_7 Bachelor of Arts in Event Management 2 Mandatory
DK_BHPMG_7 Bachelor of Arts in Hospitality Management 2 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 2 Mandatory
650 Higher Certificate in Arts in Event Studies 2 Mandatory
DK_BFOMB_6 Higher Certificate in Arts in Front Office Management and Business Administration 2 Mandatory
653 Higher Certificate in Arts in Hospitality Skills (Exit Award) 2 Mandatory
DK_HHOST_6 Higher Certificate in Arts in Hospitality Studies 2 Mandatory