Planning of Budgets and Finances
| Structure Type: | Study unit |
|---|---|
| Code: | RHA0602 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-MR 2010V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2011-2012) |
| Credits: | 3 cr |
| Responsible Teacher: | Hautamäki, Timo |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2011-2012
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 6 | 2012-01-09 – 2012-06-01 | Timo Hautamäki | Finnish | 2011-12-07 – 2012-01-15 |
Learning Outcomes
The student is able to present financial information for planning, budgeting and decision- making.
Student's Workload
Total work load of the course: 81 h
- of which scheduled studies: 18 h
- of which autonomous studies: 63 h
Prerequisites / Recommended Optional Courses
Profitability Calculations
Contents
Budgeting of Selling Income and different kinds of Costs, Repaying of Loans
Recommended or Required Reading and Other Learning Resources/Tools
- Ahonen, Koskinen & Romero (2009) Opas ravintolan liiketoimintasuunnitelman laatimiseen. Restamark. Chapter 10 Taloussuunnitelma
- Selander, K. & Valli, V. 2007. Hinnoittelu ja kannattavuus matkailu ja ravitsemisalalla. WSOY.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, exercises, independent study.
Assessment Criteria
1 = the student has knowledges in economical planning and is able to use his/her knowledge in practise
3 = the student has good knowledges in economical planning and has good abilities to use his/her knowledge in practise
5 = the student has excellent knowledges in economical planning and has excellent abilities to use his/her knowledge in practise
Assessment Methods
- Examination, 60 %
- Assignment: Budget for the business plan (see RMA0401 Yrittäjyys II), 40 %
- Assessment on numeric scale 0-5.