Planning of Budgets and Finances
| Structure Type: | Study unit |
|---|---|
| Code: | RRA0602 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-TR 2012 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2013-2014) |
| Credits: | 3 cr |
| Responsible Teacher: | Hautamäki, Timo |
| Language of Instruction: | Swedish |
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: 39 h
- of which autonomous studies: 42 h
Prerequisites / Recommended Optional Courses
Profitability Calculations
Contents
Budgeting Selling Income,diffe rent kinds of Costs and Repaying Loans.
Recommended or Required Reading and Other Learning Resources/Tools
J. Ahonen, T. Koskinen & T. Romero. 2009. Opas ravintolan liiketoimintasuunnitelman laatimiseen. Restamark. Luku 10: Taloussuunnitelma sekä siihe kuuluvat liitteet.
Selander, K. & Valli, V. (2007) Hinnoittelu ja kannattavuus matkailu- ja ravitsemisalalla. WSOY
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, exercises, teamwork, 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 study period RMA0401 Yrittäjyys II), 40 %
- Assessment on numeric scale 0-5.