SCHOOL OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
General Luna Road, Baguio City Philippines 2600
UB VISION
In pursuit of perfection, the University of Baguio is committed to provide balanced quality education by nurturing academic excellence, relevant social
skills and ethical values in a fun-learning environment.
UB MISSION
The University of Baguio educates individuals to be empowered professionals in a global community.
INSTITUTIONAL OBJECTIVES (REVISED 2011)
The University of Baguio aims to produce a graduate who:
1. exemplifies a higher standard of learning;
2. manifests the mastery of relevant skills;
3. upholds a conduct that is rightful and just;
4. undertakes scientific and significant researches;
5. advocates sustainable programs for the community and the environment; and
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL AND
RESTAURANT OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 1 of 22
6. leads and demonstrates exemplary performance in the field of specialization.
UB CORE VALUES
Competence + Integrity = Service
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 2 of 22
SCHOOL OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
General Luna Road, Baguio City
SCHOOL MISSION
The University of Baguio educates individuals to be empowered professionals in a global community. The School of Business Administration and Accountancy edifies competitive and
morally upright individuals.
SCHOOL OBJECTIVES
The School of Business Administration and Accountancy aims to produce a graduate who:
1. cultivates the knowledge that is imperative for success in globalized setting;
2. displays expertise appropriate to the profession;
3. typifies professional integrity with humility;
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 3 of 22
4. undertakes researches to promote systematic bases for business decisions;
5. utilizes macro-environmental acumen for economic growth and development; and
6. exhibits commendable accomplishments in business and accountancy.
PROGRAM OBJECTIVES
The Bachelor of Science in Accountancy Program aims to produce a graduate who:
P1. applies accounting knowledge to meet the demands of the business community;
P2.demonstrates high proficiency in the practice of the profession;
P3.conforms with the highest degree of ethical standards;
P4.employs researches to elevate professional knowledge and skills in sound business decisions;
P5.satisfies the demands of a dynamic industry for a better community;
P6.typifies excellences in the practice of the accounting profession.
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 4 of 22
CORE VALUES
1. Professional Ethics
2. Integrity
3. Objectivity and Independence
4. Professional Competence and Due Care
5. Confidentiality
6. Professional Behavior
7. Fairness
8. Transparency
9. Accountability
10. Hard Work
11. Honesty
12. Patience
13. Diligence
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 5 of 22
14. Innovativeness
15. Risk-taking
1. Program Learning Outcomes (PLO) vis-a-vis Program Objectives
Program Learning Outcomes
PROGRAM OBJECTIVES
P1
P2
P3
P4
P5
P6
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O1. Students graduate to become professionals imbued with high moral/ethical standards.
O2. Graduates are highly competitive with their acquired knowledge, skills and values in the practice of their profession.
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O3. Graduates are confident of their academic and industry preparations and the entry competencies learned to tackle the rigors of the business
world.
O4. Students can carry out researches that can be utilized in the community and in the business profession.
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O5. Students recognize their responsibility and accountability as professionals and as workers in the community.
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O6. Students become aware of and strive for their physical, mental and spiritual well-being.
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O7. Students are prepared to meet the needs and demands of global employment without losing the Filipino spirit.
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O8. Students become aware of their responsibility to the environment and participate actively in environmental programs.
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 6 of 22
√
2. Course Objectives vis-a-vis Program Learning Outcomes
PROGRAM LEARNING OUTCOMES
Course Learning Objectives (CLO)
O1
O2
O3
O4
O5
O6
O7
O8
C1. discuss the key concepts of the course;
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C2. explain the importance of accounting in different business organizations;
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C3. enumerate and explain the different steps in the accounting cycle;
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C4. relate the preparation and importance of financial statements in the analysis of business operations;
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C5. appreciate the value of accounting to his future profession;
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C6. appreciate the need for the fair and reliable reporting of assets, liabilities, owner’s equity, revenue and expenses as they
affect the economic decision of statement users;
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C7. imbibe desirable attitudes and values in the fulfillment of course requirements;
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Cognitive: At the end of the course the students should:
Affective: At the end of the course the students should :
Psychomotor: At the end of the course the students should:
C8. prepare accounting documents and reports in good form;
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 7 of 22
C9. apply the accounting cycle in solving accounting problems;
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C10. perform simple evaluation of service and merchandising businesses as to effectiveness of their operations;
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C11. solve for unknowns in accounting problems/exercises;
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Course Description
This course provides an introduction to accounting, within the context of business and business decisions. Students explore the role of accounting information in the decision-making
process and learn how to use various types of accounting information found in financial statements and annual reports. This course starts with a discussion of accounting thought and the
theoretical background of accounting and the accounting profession. The next topic is the accounting cycle for service and merchandising concerns – recording, handling, and summarizing
accounting data, including the preparation and presentation of financial statements for merchandizing and service companies. Emphasis is placed on understanding the reasons underlying
basic accounting concepts and providing students with an adequate background on the recording, classification, and summarization functions of accounting to enable them to appreciate the
varied uses of accounting data. Also discussed are special journals, the voucher system and the preparation of a basic reconciliation.
Pre-requisite/s
None
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 8 of 22
I.
DETAILED COURSE OUTLINE:
Session Learning
Objectives/Goals
(SLO/G)
Content Topic
Outcomes Based
Methodologies/Strategies
& Approaches
Time
Learning Outcomes
First Grading Coverage
Proprietor’s Motive in Business

Business entity concept

Lecture-discussion,
Reading Assignment
Importance of keeping records
1.2 The accountant’s report

Balance Sheet

Income Statement

Statement of Changes in Owner’s
Equity
Case Analysis: The
Curious Accountant
(Source: Fundamental
Financial Accounting
Concepts, 4th edition,
page 149)
1.3 Terminologies in Hotel and
Restaurant Operations
Course Number:
HBCTGN1(6 units) - LECTURE
Professional
Competence
and Due Care
Quiz,
Assignments,
Research,
Recitation
At the end of the unit, the
student should be able to:
1.1 General understanding about
accounting and business

Evaluative
Measures
24 hrs
1. Introduction
At the end of the
session the student is
expected to
internalize and apply
the general
theoretical
background of
accounting and
business and be able
to accurately identify
and differentiate the
different financial
statements.
Values
Allotment
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
1. Understand the
concept of business
and the application of
accounting;
4 hrs
2. understand the role of
accounting in their
chosen profession;
3. acquainted with the
different accountant’s
report.
4. acquainted with the
different nature of
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 9 of 22
PRC TOS
(if
applicable)
1.4 Nature of Business

Service Concern

Merchandising Business

Manufacturing Business

Agriculture

Hybrid Corporation
business and forms of
business organization.
1.5 Forms of Business Organization

Sole Proprietorship

Partnership

Corporation
2. Analysis of Transactions and Rules of
Debit and Credit in Accounting
At the end of the
session, the student
should be able to
properly account
through the aid of a Taccount and
understand the rules
of debit and credit.
2.1 Brief History of Accounting
2.2 Definition of Accounting
At the end of the unit, the
student should be able to:
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
2.3 What are Business Transactions
and Events?
2.4 The T-account
2.5 An Account Balance
2.6 The Rules of Debit and Credit
2.7 Application to the Rules of Debit
Course Number:
HBCTGN1(6 units) - LECTURE
Case Analysis: Adding
Accounts (Source:
Fundamentals of
Accounting Course 1, 7th
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
1. internalize the basic
concepts of
accounting;
6 hrs
Objectivity and
Independence
Recitations,
Group
Activity, Quiz
2. understand and apply
the accounting
equation;
3. internalize and apply
the double-entry
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 10 of 22
and Credit
edition, page 41)
Ethical Dilemma: Ethics
and Professional Conduct
in Business (Source:
Fundamentals of
Accounting, Chapters 1 –
11, Activity 2-1, page 96)
system;
4. differentiate between
accounting events and
transactions;
5. discriminate between
accountable and nonaccountable events;
and
6. understand the use of
a t-account.
At the end of the unit, the
student is expected to be
able to:
3. Perpetual vs. Periodic Inventory System
At the end of the
session the student
should be able to
accurately account
using various
inventory systems
and the apply the
proper manner of
recording transactions
involving inventories.
3.1 Perpetual Inventory System

Characteristics of Perpetual
Inventory System

Need for actual physical count

Discrepancies per stock cards and
physical count

Illustrating the use of stock card

Bin Card
1. distinguish the periodic
from perpetual
inventory system;
Lecture-discussion,
Group discussion,
Problem solving
3.2 Periodic Inventory System

Characteristics of Periodic Inventory
System
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Seatwork
2. identify the rationale,
advantages and
disadvantages of
using each type of
inventory system;
Hard Work
4 hrs
Board
exercises,
Recitations,
Seat work,
Assignment
3. consider the effect of
the credit term on the
purchase price of
inventories; and
4. compute the correct
amount of inventory,
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 11 of 22

cost of sales, and
gross profit to be
recorded in the books
of the entity.
Food and Beverage Inventory and
Cost of Sales
3.3 Net Sales and Gross Profit
3.4 Profit and Loss
3.5 Accounting for Value-Added Tax
At the end of the unit, the
student is expected to be
able to:
4. Journalizing Transactions
4.1 Business Documents
1. perform the initial
phase of accounting
with ease;
4.2 Double Entry System of
Bookkeeping
4.3 Books of Accounts
At the end of the
session the student
should be able to
accurately journalize
accountable events.

General Journal

Special Journals

General Ledger
Lecture-discussion,
Group discussion,
Problem solving
4.4 Recording Process

Procedures in Filing-up a Journal
4.5 Opening Entry
4.6 Chart of Accounts
4.7 The Role of the Night Auditor
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
2. journalize and record
transactions in the
proper accounting
book;
4 hrs
3. identify and
differentiate the
various types of
journals; and
Hard Work
Board
exercises,
Recitations,
Seat work,
Assignment
4. identify and
differentiate the
various types of
journals entry.
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 12 of 22
At the end of the
session, the student
should be able to
perform the
classifying phase of
accounting.
At the end of the unit, the
student is expected to be
able to:
5. Posting To the Ledger and Trial
Balance Preparation
Diligence
Board
exercises,
Recitations,
Quiz,
Assignment
Diligence
Board
exercises,
Recitations,
Seat work,
Assignment
1. classify transactions;
 Procedures in Posting Journal Entries
to the Ledger
Lecture-discussion,
Group discussion,
Problem solving
 Footing the Ledger
 Open Accounts
2. post the transactions
in the proper ledger;
and
3 hrs
3. different the various
types of ledgers.
First Grading Examination
4 hrs
Subtotal:
24 hrs
Midterm Coverage
18 hrs
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
6. Trial Balance
At the end of the
session, the student
should be able to
perform the initial
summarizing phase of
accounting.
6.1 Procedures in Preparing the Trial
Balance
6.2 Errors in Trial Balance
6.3 Locating Errors in the Trial Balance
Course Number:
HBCTGN1(6 units) - LECTURE
Case Analyses:

High Standards for
Journalizing (Source:
Fundamentals of
Accounting Course,
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. summarize
transactions and
events that affected
the business through
the creation of a trial
balance;
Effectivity: 1st Semester, SY 2014-2015
4 hrs
Date Revised: June 30, 2014
Page 13 of 22
7th edition, page 65)
2. appreciate the utility
and advantage of trial
balance; and
3. internalize the
rationale of preparing
a trial balance.
7. Adjusting the Accounts
At the end of the unit, the
student is expected to be
able to:
7.1 Purpose of Adjusting Entries
1. visualize how account
balances change
through the adjusting
journal entries.;
7.2 Types of Adjusting Entries
At the end of the
session the student
should be able to
accurately adjust the
accounts to their
correct amounts and
prepare adjusting
entries.
 Accruals
 Deferrals
 Provision for Uncollectible Accounts
 Provision for Depreciation
Lecture-discussion,
Problem solving
 China, Glassware, and Silverware
2. internalize the
rationale of preparing
adjusting journal
entries;
8 hrs
Objectivity and
independence
3 hrs
Diligence
Board
exercises,
Recitations,
Quiz
3. understand the effect
of omitting the entries.
 Accrued Interest on Notes
 Cost of Sales Adjustment for Free
Meals to Employees
7.3 Adjusting Entries Recorded in the
General Journal
7.4 Adjusted Trial Balance
8. Methods of Inventory Valuation
Course Number:
HBCTGN1(6 units) - LECTURE
Lecture-discussion,
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Recitations,
Page 14 of 22
At the end of the
session the student
should be able to
accurately calculate
for the value of
inventory.
Problem solving
 First-In, First-Out Method
student should be able to;
Seat work
1. apply the different
methods of inventory
valuation; and
 Weighted Average Method
2. discriminate the
instances when the
method is applicable
or not and the effect of
its application to the
value of the inventory
to be reported as
asset.
Midterrn Examination
3 hrs
Subtotal:
18 hrs
Finals Coverage
18 hrs
At the end of the unit, the
student should be able to;
9. Worksheet with Adjusting Entries
At the end of the
session the student
should be able to
prepare worksheet for
entities using
perpetual inventory
system and entities
9.1 Procedures in Preparing a 10column worksheet

Perpetual Inventory System

Periodic Inventory System
Course Number:
HBCTGN1(6 units) - LECTURE
Lecture-discussion,
Problem solving
6 hrs
1. apply the effect of
adjusting entries in the
worksheet; and
Diligence
Recitations,
Seat work
3. visualize the effect of
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 15 of 22
that uses periodic
inventory system and
know the difference.
At the end of the
session the student
should be able to
prepare the different
financial statements
with the aid of the
worksheet and be
able to visualize the
effect of adjusting
journal entries on the
preparation of
financial statements.
adjusting entries on
the worksheet.
10. Preparation of Financial Statements
 Income Statement
 Balance Sheet
 Statement of Changes in Owner’s
Equity
 Relationship among Financial
Statements
 Relationship between controlling
accounts and subsidiary ledger
Course Number:
HBCTGN1(6 units) - LECTURE
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
Case Analysis: The Job
Interview (Source:
Fundamentals of
Accounting Course 1, 7th
edition, page 5)
Ethical Dilemma: Ethics
and Professional Conduct
in Business (Source:
Accounting, Chapter 1 –
11, Activity 1-1, page 43)
Lecture-discussion,
Problem solving
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. prepare the Income
Statement, Balance
Sheet and Statement
of Changes in Owner’s
Equity;
2. apply the effect of
adjusting entries the
preparation of financial
statements; and
6 hrs
Professional
behavior
Board
exercises,
Recitations,
Quiz,
Assignment
3. consider the
framework in the
process of preparing
financial statements.
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 16 of 22
At the end of the
session the student
should be able to
perform the
summarizing phase of
accounting.
10. Closing Entries, Post-closing Trial
Balance and Reversing Entries
10.1 Closing Entries

Procedures in Closing the
Nominal Accounts

Closing Entries are Recorded in
the General Journal

How Closing Entries are Done
Under Periodic System?
10.2 Post-Closing Trial Balance
10.3 Reversing Entries

What accounts are reversed?

On accruals

On prepayment of expenses
Final Examination
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
Ethical Dilemma:
 What is a little Deceit
Among Friends
(Source:
Fundamental
Financial Accounting
Concepts, 4th edition,
page 144)
 Wait Until I Get Mine
(Source:
Fundamental
Financial Accounting
Concepts, 4th edition,
page 260)
At the end of the unit, the
student is expected to be
able to:
1. prepare the necessary
financial report and
financial statement in
the summarizing
phase of accounting;
and
2. visualize the effects of
closing entries and
reversing entries to the
account balances.
3 hrs
Objectivity and
independence
Board
exercises,
Recitations,
Seat work
3 hrs
Subtotal:
18 hrs
TOTAL:
60 HRS
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 17 of 22
II.
GRADING SYSTEM:
For Professional Board Examination Subjects: the cut-off score is 70%. The highest possible grade is ninety-nine (99); the lowest passing grade is seventy-five (75); and the lowest failing grade
is sixty-five (65).
First grading:
Class standing = 70 % ; Exam = 30 %
Midterms:
Class standing = 60 % ; Exam = 40 %
( Tentative Midterm Grade x 2 + First Grading ) / 3 = Midterm Grade
Finals:
Class standing = 50 % ; Exam = 50 %
( Tentative Final Grade x 2 + Midterm Grade ) / 3 = Final grade
III.
REFERENCES:
Textbook:
Lopez, Rafael M. Jr. (2014) Basic Accounting for Hotel and Restaurant Operations 2014 Millennium Edition. MS Lopez Printing & Publishing.
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 18 of 22
References:
Frias, Solita A. (2009) Introductory Accounting. Manila: Busy Book Dist.
Ballada, Win Lu and Ballada, Susan (2014). Basic Accounting. Manila: Dom Dane Publishers and Made Easy Bookstore.
Edmonds, MacNair M., et.al. (2013) Fundamental Financial Accounting Concepts 4th Edition, New York.
Weygandt, Kieso, et.al., (2013) Hospitality Financial of Accounting, John Wiley & Sons, Inc.
Jagels, Martin G., et.al. (2009 Hospitality Management Accounting, 10th Edition. John Wiley & Sons, Inc.
Valencia, Edwin (2011) Basic Accounting, International Edition, Baguio City: Valencia Educational Supply.
Warren, Reeve et.al. (2009) Accounting 22st Edition. Thomson Asian Publishing.
Internet References:
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 19 of 22
http://www.iasplus.com/
http://www.investopedia.com/
http://www.picpa.com.ph/
http://accounting.swlearning.com
http://stice.swlearning.com
http://www.numa.com/
www.aicpa.com
www.cmsu.edu
www.fasb.org
www.hpcnet.org
www.swlearning.com
Prepared by:
ACC/TAX/BL GROUP
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 20 of 22
Noted by:
MS. JANETH OLAT
Assigned Librarian
RHADVIC F. ESTOQUE, CPA, MBA
Program Chair, Accountancy
Approved by:
DR. KAREEN B. LEON, CPA
Dean, UB SBAA
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 21 of 22
Course Number:
HBCTGN1(6 units) - LECTURE
Course Description:
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2014-2015
Date Revised: June 30, 2014
Page 22 of 22