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Benguet State University

COLLEGE OF HOME ECONOMICS AND TECHNOLOGY


DEPARTMENT OF HOSPITALITY MANAGEMENT
La Trinidad, Benguet
COURSE SYLLABUS
Second Semester SY 2021-2022
I. Catalogue Course Description
Course Code: BM 111
Course Title: Fundamentals of Accounting
Course Description: This is an introductory course to accounting, business and management data analysis that will develop students’ appreciation of
accounting as a language of business and an understanding of basic accounting concepts and principles that will help them analyze
business transactions.
Prerequisite: None
Period Offered: First semester SY 2020-1
Credit: 3 units
Total No. of Contact Hours: 54 hours at 3 hours per week
II. Institutional Vision and Mission
Vision: BSU as an International Smart University engendering graduates to walk the intergenerational highways.
Mission: BSU CARES to: Challenge Innovation
Advance Technology and Facilities
Revitalize Administration
Engender Partnership
Serve Intergenerational Role
III. Goals:
A. Institutional:
1. Challenge Innovation in the four-fold functions of the University
2. Advance Technology and Facility by shaping the University become responsive to modern needs
3. Revitalize Administration by harmonizing performance monitoring, information, and reporting systems
4. Engender Partnership by proactively strengthening linkages
5. Serve Intergenerational Role by revitalizing the Spiritual, Physical, Economical, Cultural, Intellectual, Emotional, and Social (S.P.E.C.I.E.S) state
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B. College:
1. Develop globally competitive graduates with high ethical standards, relevant knowledge and skills to face the demands of technological advancement and
societal developments; and
2. Enhance and strengthen the quality of research and extension services in home economics; entrepreneurial technology; nutrition and dietetics; and hotel and
restaurant management.
C. Program: Bachelor of Science in Hospitality Management graduates have the ability to:
1. Articulate and discuss the latest development in specific field of practice
2. Effectively communicate orally and in writing English, Filipino and Mother tongue language and an appropriate Foreign language required by the industry
3. Work effectively and independently in multi-disciplinary and multi-cultural teams.
4. Act in recognition of professional, social and ethical responsibility.
5. Preserve and promote “Filipino historical and cultural heritage.”
6. Perform the basic functions of management such as planning, organizing, leading and controlling.
7. Apply the basic concepts that underlie each of the functional areas, production and operations management, information technology and strategic management
and employ these concepts in various business situations.
8. Apply information and communication technology (ICT) skills as required by the business environment.
9. Work effectively with other stakeholders and manage conflict in the workplace.
10.Plan and implement business-related activities.
11.Demonstrate corporate citizenship and social responsibility and exercise high personal, moral and ethical standards.
12.Demonstrate knowledge of tourism industry, local tourism products and services.
13.Interpret and apply relevant laws related to the tourism industry.
14.Observe and perform risk mitigation activities.
15.Utilize information technology applications for tourism and hospitality.
16.Perform human capital development functions of a tourism oriented organization
17.Manage and market a service-oriented business organization.
18.Demonstrate administrative and managerial skills in a service-oriented business organization
19.Utilize various communication channels proficiently in dealing with guests and colleagues.
20.Produce food products and services complying with enterprise standards.
21.Perform and provide full guest cycle services for front office.
22.Perform and maintain various housekeeping services for guests and facility operation.
23.Provide food and beverage service and manage operation seamlessly based on industry standards.
24.Apply management skills in F & B service operation.
25.Plan and implement a risk management program to provide a safe and secure work place.
26.Plan/organize, implement and evaluate MICE activities.
D. Course:
At the end of the semester, the students will be able to:
Cognitive
- Recognize commonly used financial statements, their components and how information from business transactions flows into these statements.
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- Demonstrate knowledge of preparation of Financial Statements and or financial schedules in accordance with Generally Accepted Accounting Principles or its
equivalent through analysis and synthesis of information.
- Demonstrate progressive learning in the elements of managerial decision making, including planning, directing and controlling activities in a business environment.
Affective
- Appreciate accounting and finance concepts learned which they could apply in daily living such as dealing with business transactions and documents and when
preparing a budget and financial reports for their organizations or for other purposes.
- Enhance their cooperation or team spirit through group activities and learn to accept responsibilities willingly.
- Realize the importance of acquiring accounting skills in starting/managing a business in the hospitality industry.
Psychomotor
- Be adept in using the calculator, worksheets and computer in solving accounting problems and preparing accounting reports.
- Prepare the basic financial statements and related reports.
- Fill-out correctly basic accounting/business forms or documents.
IV. Course Content (use outcomes-Based Approach)
Learning Time Assessment
Outcomes Content Allotment Activities Materials Strategy Remarks
A. Orientation
 Be aware of the VMGO of the Vision, Mission, Goals and Objectives of the 1.5 hour Know, Want to Syllabus, Evaluate:
University, College and Department as University, College and Department know, Learned Student Recitation
well as the relevant university and University and classroom rules and policies handbook
classroom rules and policies. Course Orientation
 Be familiar with the course goals, Expectation setting
objectives, content, requirements and Course requirements
grading system. Grading system
B. Introduction to Accounting
 Trace the brief history and Definition of Accounting 7 hours Engage: Short Module, Google Evaluate:
development of the field of Accounting vs Bookkeeping vs Auditing activity entitled Classroom Quiz
accounting. Fields of accounting “world of
 Define accounting and its related History of accounting and Development of accounting”
concepts Accounting Explore:
 Identify the principles guiding the Users of Accounting Information Module
study of accounting such as Basic Underlying Accounting Assumptions discussion
underlying assumptions and Accounting Constraints questions
accounting constraints Conceptual Framework Explain:
 Know the purpose of accounting and Phases of Accounting Discussion
the uses and users of accounting Overview of the Business Organization:
generated information. Kinds of Business Organizations
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 Enumerate and explain the phases of Functional Areas of a Business Organization
accounting in the accounting cycle.
 Describe the different kinds and areas
of a business organization
C. Accounting Elements and Relationships
 Understand and make use/manipulate The Account 6 hours Engage: Module, Google Evaluate:
the account using the rules of debit Rules of debit and credit Module activity Classroom Quiz
and credit and the basic accounting Normal balances of accounts on “filling a
equation The Basic Accounting Equation drum”
 Determine the normal balance of each Elements of Accounting Explore:
type of account and explain the a. Assets Module
reason behind it. b. Liabilities discussion
 Enumerate the various elements in c. Capital questions.
accounting and how accountable d. Revenues Explain:
transactions affect each of them e. Expenses Discussion,
 Give examples of accounts under lecture videos
each element Elaborate:
Activity on
elements of
accounting.
D. Recording Phase of Accounting
 Identify various business forms and Characteristics of an accountable transactions 5 hours Engage: Module, Evaluate:
source documents Source documents/business forms/evidential Pre- journal sheets, Quiz:
 Determine accountable business information supporting transactions assessment calculator, journalizing;
transactions for recording Journal vs. Ledger questions. Google Problem set
 Record business transactions in the Kinds of journals Explore: Classroom
journal using the Double-entry Chart of accounts Module
Bookkeeping system Recording accountable transactions in the journal discussion
 Enumerate the types of journals questions.
Explain:
Discussion,
lecture videos
Elaborate:
Journalize
transactions
E. Classifying Phase of Accounting
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 Post transactions from the Journal to The T-Account or the Ledger 6 hours Engage: Module, Evaluate:
the Ledger Types of Ledgers Watch video ledger sheets, Quiz: posting
 Prepare the Pre-closing Trial balance Posting Transactions from the Journal to the on posting. calculator, transactions
 Enumerate the types of ledgers Ledger Explore: Google to the ledger,
Group Classroom preparing
Trial Balance discussion. Trial
Explain: Balance;
Discussion, Problem set
lecture videos
Elaborate:
Post journal
entries,
prepare trial
balance
 Midterm Examinations 1.5 hours
F. Summarizing Phase of Accounting
 Identify situations/transactions where Adjusting Entries: 15 hours Explore: Module, Evaluate:
adjusting entries are necessary a. Prepayment of expenses Module ledger sheets, Quiz:
 Prepare Adjusting Entries and Closing b. Pre-collection of income discussion calculator, journalizing
entries in the general journal c. Accrual of expenses questions. Google adjusting
 Post Adjusting Entries and Closing d. Accrual of revenue Explain: Classroom and closing
entries to the general ledger e. Provision for depreciation Discussion, entries,
 Recognize when to use Correcting f. Provision for doubtful accounts lecture videos Preparing
Entries Correcting entries Elaborate: post-closing
 Foot ledger accounts Closing entries Group activity: Trial
 Prepare post-closing trial balance Posting of Adjusting and Closing entries Prepare Balance,
 Fill-out the worksheet and prepare the Worksheet and the 4 basic financial Statements: adjusting and Preparing
4 basic Financial Statements a. Statement of Financial Position (Balance closing worksheet
 Double rule all nominal/temporary Sheet) entries, fill-out and financial
accounts in the ledger b. Statement of Comprehensive Income worksheets statements;
(Income Statement) and prepare Problem set
c. Cash Flow Statement financial
d. Statement of Changes in Equity/Capital statements
G. Accounting for Merchandising Business
 Identify contra-revenue and contra- Journalizing transactions of a merchandising 10.5 hours Explore: Module, Evaluate:
expense accounts business Module worksheets, Quiz:
 Record/Journalize transactions of a a. Sales discussion Calculator, Computing
merchandising business b. Contra revenue accounts (sales returns, questions. Google Cost of
 Compute Cost of Sales/Cost of Goods allowances & discounts) Explain: classroom Sales and
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Sold c. Cost of Sales (purchases, freight-in) Discussion, Preparing
 Prepare the Statement of d. Contra expense accounts (purchase lecture videos Income
Comprehensive Income (Income returns, allowances & discounts) Elaborate: Statement
Statement) of a merchandising e. Operating Expenses Group activity:
business Statement of Comprehensive Income (Income Compute Cost
Statement) of a merchandising business of Sales,
Prepare
Income
Statement
 Final Examinations 1.5 hours
V. Course Requirements:
A. Class Standing
1. Attendance and Active participation
2. Board work (thru google sheet) & Graded recitation
3. Problem set (final requirement, by group)
4. Case analyses and group works
5. Home works, Seat works, and Quizzes
B. Midterm and Final Examination
VI. Evaluation and Grading System:
A. Evaluation
MIDTERMS
Class Standing 70%
Periodic Examination 30%
FINALS
Class Standing 70%
Periodic Examination 30%
B. Grading System
Midterm Grade = (Class Standing X 2) + Term Exam Grade
3
Final Term Grade = (Tentative Final Grade X 2) + Midterm Grade
3
Rating:
Excellent 1.00 – 1.25 Fair 2.01 – 2.75
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Superior 1.26 – 1.50 Passing 2.75 – 3.00
Above Average 1.51 – 1.75 Conditional 4.00
Average 1.76 – 2.00 Failure 5.00
Other marks used but not included in the computation of general weighted average are:
D (Dropped) This mark is given when a course is officially dropped within two weeks from the start of classes. Dropping without permission
would lead to a grade of “5” or a failure rating.
INC (Incomplete) This mark is given when a student whose class standing throughout semester is passing but fails to take examination or submit
other requirements of the course due to illness and other valid reason.
WP (Withdrawn with Permission) This mark is given for course that is withdrawn beyond two weeks from the start of classes.
C. Provision for Differentiated Instruction:
A. For Students with Special Needs
Students with special needs or inquiries are encouraged to visit the faculty-in-charge during his consultation time for additional hours of discussion.
B. For students with Communication Problems
English is the medium of instruction. However, Filipino and the vernacular will also be used as a auxiliary media. For group activities, they are encouraged to
minimize if not eliminate using the vernacular in communicating with each other.
C. For Gifted/ Talented Students
The students will be instructed to assist her/his classmates through peer tutoring. These students will be distributed per group so they will assist in facilitating
group discussions and activities.
D. References:
- PERALTA, J. et. al. 2017. Financial Accounting, Volume 1, GIC Enterprises and Co Inc. Manila
- FLORENDO, J. 2016. Fundamentals of Accountancy, Business and Management 1, Rex Bookstore, Manila
- ACOP, J. et. al. 2015. Fundamentals of Accounting 1, Saint Louis University Printing Press, Baguio City
- ROXAS, G. & E. VALENCIA. 2015 Basic Accounting, 3rd edition, Valencia Educational Supply, Baguio City
- EDMONDS, T. 2013. Fundamental Financial Accounting Concepts, 8th edition, New York: McGraw-Hill
- ALILING, L. 2013. Fundamentals of Basic Accounting. Rex Bookstore, Manila
- NORTON, C. 2012. Introduction to using Financial Accounting Information, 8th International Edition, Cengage South-Western, Australia
- GARCIA, P. et. al. 2006. Basic Accounting Concepts and Procedures. Rex Bookstore, Manila
- MONTE-GALANZA, R. 2005. Basic Accounting for Non-Accountants. Rex Bookstore, Manila
E. Suggested Readings (Indicate title and reference materials)
- Basic Concepts on financial accounting. Source: www.swlearning.com/accounting/murray/ppt02.PPT
- Accounting Basics. Source: https://www.accountingcoach.com/accounting-basics/explanation
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- Fundamentals of Accounting Outline Notes by Dalifer A. Gano, CPA, MBA, MAEd
F. Course Policies, Attendance and Deadlines:
A. Course Policies
1. All course requirements given online be submitted on time. A one-week duration is usually given for each students to comply. Requirements that were submitted after
the due date is considered late. Late submissions of worksheets are still being considered. Maximum of three late submissions have no deduction, succeeding late
submissions incur deduction.
2. An evident copied assignment or a very similar course requirements output invalidates both students output and this shall not be credited or given any score.
3. Students who missed online quizzes or exam should notify the course facilitator and provide an acceptable reason for the absence or unavailability of student.
4. You have to write your email address in all activities in Google forms, if email address is not asked, kindly inform me immediately. Make sure to input a valid email
address.
5. Students who missed online quizzes or exam should notify the course facilitator and provide an acceptable reason for the absence or unavailability of students. Submit
a letter of explanation.
B. Attendance
1. Students are expected to be online on time for synchronous classes. In an-hour lecture, a 15-20 minutes’ delay is acceptable. However, if student is not able to attend
the online class, it is his/her responsibility to notify the course facilitator.
2. For asynchronous classes, attendance is credited for every output or activities required of them to submit.
C. Other Guidelines
1. For online etiquette:
a. Be mindful of words used in group chats or other media like Facebook and Google Classroom. Sarcastic and humorous words maybe misinterpreted. Avoid also
the frequent use of exclamations point and strong language because they may become offensive to others.
b. Spell out acronyms and avoid use of emote icons and caps locks.
c. Class group chats, Facebook group page, Google Classroom, etc. are used for class-related conversations. This must not be used for jokes, idle conversations, or
non-class related discussions.
2. All students should comply with the proper conduct of students as embodied in the Student Code of Conduct. (http://www.bsu.edu.ph/downloadable-forms-documents)
G. Consultation Hours/Schedule:
- 1:00-4:00 pm Monday
Prepared by: Updated by:
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DALIFER A. GANO KENJI D. KANTALA GRETCHEN B. GADGAD
Course Facilitator Course Facilitator Course Facilitator
Recommending Approval:
AMELIA G. BAWANG, MBA
Department Chairperson
Approved:
JAO-JAO A. SOMYDEN, Ph. D.
College Dean
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