HTM 223 – HOSPITALITY MANAGERIAL ACCOUNTING
Spring 2015
Instructor:
Lori J. Sipe, MBA, PhD
lsipe@mail.sdsu.edu
Office Hours:
PSFA 446
Tues/Thurs. 12:30 – 1:45 PM
Wednesday by appointment
COURSE OVERVIEW
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Course Description
This course is designed to teach students to utilize accounting information in decision
making, planning, directing and controlling in hospitality and tourism management. It
integrates areas of managerial accounting and controls with applications in the
hospitality industry.
Course Objectives
Upon completion of this course, the student will be able to:

Gather, summarize, analyze, and draw conclusions about accounting data specific
to the hospitality industry.

Make decisions about hospitality businesses by using financial information.

Apply managerial accounting principles to the hospitality industry by practicing
financial statement analyses, internal controls, budgeting and forecasting
techniques, and quantitative decision-making methodologies.

Prepare and analyze reports relevant to hospitality enterprises to include profit and
loss statements, budgets, and revenue management reports, as well as forecasts
such as CVP forecasts, net present value analyses, and feasibility studies.
Competencies
HTM 223 provides students the opportunities to develop the following competencies of
the HTM Kaleidoscope Competency Model:
Business Savvy
People Savvy
Numberwise
Interpersonal Communication
Strategic Decision Making
Self Savvy
Professionalsim
Spirit of Optimism
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REQUIRED RESOURCES
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Course Prerequisites
This course is intended to be the second accounting course taken by students in the
hospitality and tourism management program. A college level financial accounting
course that introduces the accounting cycle, transaction documentation with journal
entries, and preparation of the income statement, balance sheet, cash flow statement,
and statement of changes in owners equity is required before taking HTM 223. In rare
instances, students take their financial accounting course simultaneously with this class.
This option requires prior approval by the HTM 223 instructor.
Blackboard Course Management System
Computer-based learning, using Blackboard, will be a part of the class. All students
should get a Blackboard account and visit the HTM 223 Blackboard course website
every Tuesday before class. Students will obtain weekly announcements, download
materials, take quizzes, and turn in online assignments here. Students can view their
progress with the online grade book.
Textbook
Jagels, Martin G. (2007). Hospitality Management Accounting, Ninth Edition. John
Wiley and Sons, Inc: Hoboken, New Jersey
The textbook contains information required to participate in discussion and practice
during class as well as the chapter exercises and problems assigned as homework.
Helpful examples with solutions are included in each chapter.
Student Supplies
Homework can be done in pen or pencil, by hand or using a computer program like
Excel or Word. Online projects will require access to Word, PowerPoint, Excel, and
Adobe Acrobal (for pdf files). Substitutes or open source programs are usually fine,
although it is helpful to become proficient in software used in HTM organizations.
Internet connectivity is required to complete online quizzes and turn in online projects.
All of these computer resources are available to students on campus.
In class exams will comprise exercises that you work out on the distributed exam sheet.
Scratch paper, writing utensil, and basic calculator are all that is needed. No scantron
sheets or blue books are necessary for this course
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STRUCTURE AND APPROACH
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Enhancing Business Savvy
Many accounting courses teach the mechanics (the doing) of accounting type work.
This includes memorizing the steps in the accounting process, posting journal entries,
and preparing reports. This class takes a slightly different approach, assuming that
while many students will not become accounting professionals, they will likely be a
manager in the hospitality and tourism marketplace. Thus, emphasis is placed on how
hospitality managers can use quantitative information for business success. In our
context, that means enhancing your business savvy competencies as described in the
HTM Kaleidoscope competency model.
Framework for Student Engagement
Financial accounting textbooks require you to post many different types of journal
entries (Gather) and prepare financial statements (Summarize). We will do that in this
class as well, with an emphasis on the hospitality and tourism context. However, the
focus will be how hospitality managers analyze these summaries, make conclusions
based on the summary report or data, and how these conclusions can be put into
action. This will require you to go beyond the mechanics of doing homework problems,
and consider how that information can be useful to you as a future manager.
For example, a homework problem may teach you an analytical technique (Analyze) like
calculating food cost percentage change. You should expect to consider possible
conclusions that could be made from the resulting increase or decrease in the
percentage (Conclude). And you should expect that course discussion would involve
ways managers might take actions (Act) to decrease the food cost percentage. This
requires a different level of engagement than some students are accustomed.
Act
Conclude
Analyze
Summarize
Gather
Figure 1: Engage Like a Manager
Talking about the implications of the numbers will be encouraged and assessed. The
story behind the numbers is as important as the calculations in this class.
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GRADED ASSIGNMENTS
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All students will participate in discussion, homework, quizzes, online projects, and
exams. Some sessions will include instructor-led discussion of assigned chapters’
major ideas, illustration exercises, and group practice. Other sessions will include
review and collection of the assigned homework exercises and problems. In addition,
there will be an online quiz or project due most weeks using Blackboard. Two exams
are scheduled, each covering half of the textbook.
Homework
25%
Projects/Quizzes
25%
Exam 1 25%
Exam 2 25%
Figure 2 Assessment Percentages
Homework
In order to understand accounting, one must participate in it. Learning accounting
requires practice. Therefore, suggested problems from the textbook will be collected
and evaluated as indicated on the accompanying course outline. Homework is for
practice, so students are encouraged to work together. Each student should turn in
his/her own completed homework assignment when working together. I cannot accept
late homework, but you are welcome to turn it in early to my office or send it with a
classmate. Homework will be scored for completeness – 10 points for doing all the
assigned problems, 8 points if most are completed, and 6 points for minimum work.
Group work is encouraged.
Online Projects
Six online projects will be posted on Blackboard. The projects will allow students to
apply information from the textbook to real-world hospitality business problems and
opportunities. The story behind the numbers is important in these projects.
Additionally, exceeding expectations is expected. Doing what is detailed in the online
project assignment, with correct calculations, will return a score of 9. Obtaining a 10 on
these projects means the student added something extra beyond what was required.
Students will submit completed projects to Blackboard. Online projects will be posted on
Tuesdays and will be due by 10:00 p.m. on Friday of the posted week as indicated on
the course outline. No late projects will be accepted. Students must work alone on
all online projects.
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Quizzes
There will be four quizzes throughout the semester. You will take them on
Blackboard. Quizzes will be posted on Tuesdays and will be due by 10:00 p.m.
on Friday of the posted week as indicated on the course outline. No late quizzes
will be accepted. Do not work together on quizzes.
Exams
A midterm and final exam (non-cumulative) will take place online and in the
classroom. The exams will comprise multiple choice problems, short answer and
essay type questions. A review sheet will be distributed the session prior to the
exam and the instructor will hold an optional review session prior to each exam.
Exams and review sessions will be held as calendared on the accompanying
course outline. Do not work together on any sections of the exams.
Attendance
Missing class will probably end up affecting your grade through homework
scores, project scores, and exam scores. Live sessions will cover what you will
need to supplement the textbook and complete the projects. Students are
encouraged to exchange contact information with a few students to obtain
information about missed classes. Blackboard has an email tool that allows you
to send emails to individual students or the class as a whole. No late work will be
accepted and exams cannot be made up. See the instructor if you need to make
arrangements to turn in assignments in advance due to planned absence.
Most students do well in this class if they actively engage in class discussion and
group work, complete all homework problems, prepare and schedule online
assignments, attend review sessions, and ask for help from peers and/or the
instructor. Stay on top of the workload and your points will reflect your success.
The instructor is available to help any committed student. If you want additional
feedback on an individual assignment, or you want to discuss your overall course
grade, please do so with the instructor in person.
Summary of Course Grading
Homework (10 each)
Midterm Exam
Final Exam
Projects/Quizzes
Total Points Possible
100
100
100
100
400
375-400 = A
360-374 = A348-359 = B+
320-347 = B-/B
280-319 = C-/C/C+
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OUR SCHOOL CULTURE
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The L. Robert Payne School of Hospitality and Tourism Management prides itself
on its customized approach to student success, innovative and caring faculty,
and engagement with industry and alumni. The beginning of a new semester is a
great time to reconnect with what makes our program special as you consider
your own goals and intentions for being a part of our School.
Ways to Reconnect
Visit the our School’s Website
Read the Student Association Bulletin Boards
Touch Base with the HTM Staff
Make an Advising Appointment
Subscribe to Email Lists and Groups
Visit Faculty Office Hours
Read the Kaleidoscope Competency Descriptions (HTM)
Update Your Kaleidoscope Development Plan (HTM)
Read the Networking Competency Road Map (HTM)
Read the Pathways to Excellence (HTM)
Set Goals for Getting Involved
Envision a Meaningful Semester
Academic Integrity
The faculty and staff demand the highest levels of academic and professional
integrity in all work at San Diego State University and especially in the HTM
program. Positive leadership cannot exist without integrity and your actions
determine your level of integrity. Plagiarism, cheating on exams or any other type
of academic dishonesty, will be referred directly to the Office of Student Rights
and Responsibilities for disciplinary action.
Students with Disabilities
If you are a student with a disability and believe you will need accommodations
for this class, it is your responsibility to contact Student Disability Services
at (619) 594-6473. To avoid any delay in the receipt of your
accommodations, you should contact Student Disability Services as soon as
possible. Please note that accommodations are not retroactive, and that
accommodations based upon disability cannot be provided until you have
presented your instructor with an accommodation letter from Student Disability
Services. Your cooperation is appreciated.
Remember, Exceeding Expectations is a Habit!
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COURSE OUTLINE
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Thur
Tue
1/22
1/27
Thur
1/29
Tue
2/3
Thur
2/5
Tue
2/10
Thur
2/12
Tue
2/17
Thur
2/19
Tue
2/24
Thur
2/26
Tue
3/3
Thur
3/5
Tue
3/10
Thur
3/12
Chapters and Topics
Homework
Online Assignments
Read Before Class
Collected In Class
Submit by Friday
Chapter 1 and 2
Pr. 1 Company Analysis
Chapter 3
Online Quiz
Course Introduction
Online
Accounting Cycle Practice
Online
Obtain Annual Report
Chapter 1
Accounting Cycle Overview
Chapter 2
Hospitality Financials
Review/Collect Chp. 1 and
Chp. 2 Homework
Chapter 3
Interpreting Reports
Review/Collect Chp. 3
Homework
Chapter 5
Internal Controls
Chapter 6
Revenue Management
Online
Income Statement Practice
Review/Collect Chp. 5 and
Chp. 6 Homework
Study Session
(Optional)
Exam One – Part 1
Pr. 2 Internal Controls
Online Quiz
Chapter 5 and 6
Pr. 3 Income Statement
In class Exercises
Online
Exam One – Parts 2 & 3
Multiple Choice
Problem/Essay
Assigned Homework – Covered on Exam One
Chapter 1
Chapter 2
Chapter 3
Chapter 5
Chapter 6
Exercises 1,2,3,4 / Problems 1,3 (No adjusting entries)
Exercises 3,4,7,8,9,10 / Problems 1,3
Exercises 4,5,6,8,9 / Problems 3,5
Problems 2,5,6
Exercises 3,4,6,8,9 / Problems 3,4,12
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COURSE OUTLINE
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Chapters/Topics
Homework
Online Assignments
Collected in Class
Submit by Friday
Tue
3/17
Thur
3/19
Tue
3/24
Thur
3/26
Tue
3/31
Read Before Class
Chapter 7
Contribution Margins
Chapter 8
CVP Analysis
Chapter 8
CVP Analysis
Review/Collect Chp. 7 and
Chp. 8 Homework
Spring Break
Thur
4/2
Spring Break
Tue
4/7
Thur
4/9
Tue
4/14
Thur
4/16
Tue
4/21
Thur
4/23
Tue
4/28
Chapter 9
Budgeting/Variances
Online
CVP Practice
Review/Collect Chp. 9
Homework
Chapter 12
NPV Analysis
Chapter 12
Capital Matrices
Chapter 13
Feasibility Studies
Review/Collect Chp. 12 and
Chp. 13 Homework
Thur
4/30
Tue
5/5
Thur
5/7
Study Session
(Optional)
Exam Two – Part 1
Pr. 4 Extreme Theme
Chapter 7 and 8
Chapter 9
Online Quiz
Pr. 5 Capital Matrix
Chapter 12 and 13
Pr. 6 PowerPoint
Online Quiz
In Class Exercises
Online
Exam Two – Parts 2 & 3
Multiple Choice
Problem/Essay
Assigned Homework – Covered on Exam Two
Chapter 7
Chapter 8
Chapter 9
Chapter 12
Chapter 13
Exercises 1,2,3/ Problems 2,6
Exercises 1,2,3,4,5,6/ Problems 1,3,4,8
Exercises 1,2,3,4,7,8/ Problems 3.6
Exercises 4/ Problems 3/7 – Handout
Questions 1,2,3,4/ Problems 1,3
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