Hospitality Accounting (TOUR415) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Hospitality Accounting TOUR415 Area Elective 3 0 0 3 5
Pre-requisite Course(s)
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Experiment.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives The aim of this course is to improve students as managers who can do the accounting and it controlling by a good way.
Course Learning Outcomes The students who succeeded in this course;
  • To define the specifications of accommodation enterprises and accounting practices, used records, the documents and forms in this business.
  • To define the importance of room, food and beverage costs and capable of main calculations related to these costs in accommodation enterprises.
  • To recognize the account framework, account plan and specific accounts with the features of accommodation enterprises.
  • To define and describe the importance of transactions (cash, credit, check and indented) monitoring, control and accounting with foreign currencies in accommodation enterprises.
Course Content Notions of accomondation companies, settings in Turkey, accounting organizations in accomodation companies.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Description, kinds and specialities of accomondation companies, importance and specialities of hospitality accounting Chapter 1
2 Basic accounting notions of hospitality accounting and accounting standarts Chapter 2
3 Accounting organization in hospitality companies, departments of accounting, missions and their descriptions Chapter 3
4 Cost accounting of F&B, room and other actions Chapter 4
5 Mid Term Exam Mid Term Exam
6 Document orgaziation that are used in accomondation companies and rules of their use Chapter 5
7 Accounting, controlling and pursuiting of incomes Chapter 6
8 Accounting, controlling and pursuiting of Foreign money Chapter 7
9 Accounting, controlling and pursuiting of MAterial Mobility Chapter 8
10 2. Mid Term Exam 2. Mid Term Exam
11 Review Review
12 Review Review
13 Review Review
14 Review Review
15 Review Review
16 Final Exam Final Exam


Course Book 1. Hospitality Management Accounting. Martin G. Jagels, Catherine E. Ralston (2014)

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 15
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 20
Final Exam/Final Jury 1 45
Toplam 4 80
Percentage of Semester Work 55
Percentage of Final Work 45
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Have a basic knowledge of theories, facts and principles related to tourism and tourism management. X
2 To have information about the economic, cultural, social and environmental dimensions of tourism. X
3 Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. X
4 Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. X
5 Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio X
6 Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish.
7 Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. X
8 Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. X
9 Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent X
10 He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. X
11 Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently.
12 Recognize and understand different cultures and interact with guests from different cultures. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 15 3 45
Presentation/Seminar Prepration
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 25 25
Prepration of Final Exams/Final Jury 1 30 30
Total Workload 148