Course Description
Financial concepts, principles, and analysis related to the function of firms in the hospitality and food industry, including financial statements, budgeting, and investment analysis.
Athena Title
Hosp and Food Ind Fin Mgmt
Prerequisite
(ACCT 1160 or ACCT 2101 or ACCT 2101E or ACCT 2101H) and (HFIM 2500 or STAT 2000) and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H)
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Students will be able to: 1) read and understand financial statements; 2) apply statement information to forecasting, pricing, and cost control decision making, including budgeting; 3) describe the types, sources, and costs of capital available to finance business growth; describe the concepts of risk, reward, and value creation as they apply to investing in hospitality and food industry assets.
Topical Outline
I. Overview of Managerial Finance and Firm’s Financial Environment II. Financial Statements and Cash Flow Analysis III. Financial Ratios IV. Capital Budgeting V. Managing Firm Costs VI. Managing Working Capital and Controlling Cash VII. Time Value of money VIII. Risk and Return IX. Asset Valuation (Stocks and Bonds) X. Investment Analysis and Long-Term Financing
Syllabus