SCHOOL OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
General Luna Road, Baguio City
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
6. leads and demonstrates exemplary performance in the field of specialization.
Course Number:
HBCTGN1(6 units)
Course Description:
ACCOUNTING FOR HOTEL AND
RESTAURANT OPERATIONS
Effectivity: 1st Semester, SY 20132014
Date Revised: May 29,
2013
Page 1 of 20
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;
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:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 2 of 20
CORE VALUES
1.
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12.
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14.
15.
Professional Ethics
Integrity
Objectivity and Independence
Professional Competence and Due Care
Confidentiality
Professional Behavior
Fairness
Transparency
Accountability
Hard Work
Honesty
Patience
Diligence
Innovativeness
Risk-taking
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 3 of 20
1. Program Learning Outcomes (PLO) vis-a-vis Program Objectives
Program Learning Outcomes
P1
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.
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.
O5. Students recognize their responsibility and accountability as professionals and as workers in the community.
O6. Students become aware of and strive for their physical, mental and spiritual well-being.
O7. Students are prepared to meet the needs and demands of global employment without losing the Filipino spirit.
O8. Students become aware of their responsibility to the environment and participate actively in environmental programs.
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PROGRAM OBJECTIVES
P2
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2. Course Objectives vis-a-vis Program Learning Outcomes
Course Learning Objectives (CLO)
Cognitive: At the end of the course the students should:
C1. discuss the key concepts of the course;
C2. explain the importance of accounting in different business organizations;
C3. enumerate and explain the different steps in the accounting cycle;
C4. relate the preparation and importance of financial statements in the analysis of business operations;
Affective: At the end of the course the students should :
C5. appreciate the value of accounting to his future profession;
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;
C7. imbibe desirable attitudes and values in the fulfillment of course requirements;
Psychomotor: At the end of the course the students should:
C8. prepare accounting documents and reports in good form;
C9. apply the accounting cycle in solving accounting problems;
C10. perform simple evaluation of service and merchandising businesses as to effectiveness of their operations;
C11. solve for unknowns in accounting problems/exercises;
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
PROGRAM LEARNING OUTCOMES
O3
O4
O5
O6
O7
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Date Revised: May 29, 2013
Page 4 of 20
O8
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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:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 5 of 20
I.
DETAILED COURSE OUTLINE:
Session Learning
Objectives/Goals
(SLO/G)
At the end of the
session the student
should be able to
understand and
internalize the
development of the
accounting profession
and its functions in
different industries,
and be able to
understand the basic
accounting concepts.
Content Topic
First Grading Coverage
1. Introduction
1.1 Development of Accounting
1.2 Accountancy in the Philippines
 Globalization
 Policy Developments
(www.accounting.rutgers.edu/raw)
 Technological Developments
 Accountancy Act of 2004
 Scope of Practice
o Public Accountancy
o Commerce and Industry
o Education/Academe
o Government
 The Professional Regulatory Board
of Accountancy
 Qualifications of members of the
Professional Regulatory Board
 The Certified Public Accountant
Examination
o Qualifications of Applicants
o Scope
o Rating in the Licensure
Examination
o Report of Ratings
o Failure of Candidates to take
Refresher Course
 Code of Ethics for Philippine CPAs
Outcomes Based
Methodologies/Strategies
& Approaches
Learning Outcomes
Time
Allotment
Values
Evaluative
Measures
Professional
Competence
and Due Care
Quiz,
Assignments,
Research,
Recitation
24 hrs
Lecture-discussion,
Reading Assignment
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student should be able to:
1. understand the history
and development of
accounting;
2. understand the nature,
function and scope of
accounting;
3. understand the role of
accounting in their
chosen profession;
4. acquainted with the
rules, regulations,
qualifications of the
accounting profession;
5. acquainted with the
different types of
business
organizations; and
6. internalize the basic
concepts of
accounting;
Effectivity: 1st Semester, SY 2013-2014
3 hrs
Date Revised: May 29, 2013
Page 6 of 20
PRC TOS
(if
applicable)





1.3
o Distinguishing Characteristics of a
Profession
o Basic Requirements to meet the
Objectives on the Accountancy
Profession
 Credibility
 Professionalism
 Quality of Services
 Confidence
o Fundamental Principles/Prerequisites to Achieve the
Objectives of the Accountancy
Profession
 Objectivity
 Professional Competence and
Due Care
 Confidentiality
 Professional Behavior
 Technical Standards
The Accounting Profession
The Professional Organization –
PICPA
o Objectives
Core Competencies for Accountants
o General Knowledge
o Organizational and Business
Knowledge
o Information Technology
Knowledge
o Skills
o Values
Business Ethics
International Accounting Standards
Specialized Accounting Services
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 7 of 20








1.4



1.5




1.6

1.7
1.8



1.9
At the end of the
session the student
should be able to
understand the basic
Auditing
Cost Accounting
Financial Accounting
Internal Auditing
Government Accounting
Tax Accounting
Management Consulting
International Accounting
Forms of Business Organization
Sole Proprietorship
Partnership
Corporation
Activities Performed by Business
Organization
Service Concern
Merchandising Business
Manufacturing Business
Agriculture
Definition of Accounting
Phases of Accounting
o Recording
o Classifying
o Summarizing
o Interpreting
Bookkeeping and Accounting
Fundamental Concepts
Entity Concept
Periodicity Concept
Stable Monetary Unit Concept
Users of Financial Information and
their Information Needs
2. The accounting equation and the
double entry system
2.1. Accounting Information System
2.2. Elements of Financial Statements
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student should be able to:
1. understand and apply
the accounting
Effectivity: 1st Semester, SY 2013-2014
4 hrs
Objectivity and
Independence
Date Revised: May 29, 2013
Recitations,
Group
Activity, Quiz
Page 8 of 20
accounting equation.


2.3.


2.4.
2.5.
2.6.
2.7.
2.8.
2.9.


Real Accounts
Nominal Accounts
The Account
Account – Definition
Typical Account Titles Used
The Accounting Equation
The Double Entry System – Debits
and Credits
The Rules of Debit and Credit
Accounting Events and
Transactions
Effects of Transactions
Analyzing Business Transactions
Use of Financial Transaction
Worksheet
Use of T-Account
Dilemma
2.
Case Analysis: Adding
Accounts (Source:
Fundamentals of
Accounting Course 1, 7th
edition, page 41)
3.
4.
Ethical Dilemma: Ethics
and Professional Conduct
in Business (Source:
Fundamentals of
Accounting, Chapters 1 –
11, Activity 2-1, page 96)
5.
6.
At the end of the
session the student
should be able to
internalize the
different steps in the
accounting cycle.
3. Accounting for a service business
3.1. Introduction of the Accounting
Cycle
 Identifying the transactions to be
recorded
 Journalizing of transactions in the
general journal
 Posting of journal entries in the
general ledger
 Trial balance preparation
 Journalizing adjusting entries
 Worksheet preparation
 Financial statements preparation
 Closing entries
 Preparation of the post-closing trial
balance
Lecture-discussion,
Group discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
equation;
discriminate between
a single and double
entry systems;
internalize and apply
the double-entry
system;
differentiate between
accounting events and
transactions;
analyze business
transactions and be
able to record it in a
financial transaction
worksheet; and
understand the use of
a t-account.
At the end of the unit, the
student is expected to be
able to:
1. have an overview of
the necessary
accounting steps
before financial
information can be
generated; and
2. visualize the
accounting process.
Effectivity: 1st Semester, SY 2013-2014
1 hrs
Date Revised: May 29, 2013
Hard Work
Board
exercises,
Recitations,
Seat work,
Assignment
Page 9 of 20
 Preparation of reversing entries
At the end of the
session the student
should be able to
analyze transactions
and be able to
discriminate between
those that have
financial and
economic implications
and those that do not.
3.2 Transaction Analysis
 Identifying the transactions from the
source documents
 Identification of financial statement
elements affected by the transactions
 Changes to an account caused by a
particular transaction
 Using the rules of debit and credit
3.3 Journalizing Transactions
 Journalizing-definition
 The Journal
 Contents of the General Journal
 Types of Journal Entries
o Simple Entry
o Compound Entry
At the end of the
session, the student
should be able to
perform the
classifying phase of
accounting.
3.4 Posting
 Posting-definition
 The Ledger-definition
 Types of Ledger
o General Ledger
o Subsidiary Ledger
 Types of Accounts in the General
Ledger
o Permanent Accounts
o Temporary Accounts
 Procedures in posting journal entries
to ledger
 Chart of Accounts
 Normal Balance of an Account
Lecture-discussion,
Group discussion,
Problem solving
Lecture-discussion,
Group discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. perform the initial
phase of accounting
with ease;
2. journalize and record
transactions in the
proper accounting
book;
3. identify and
differentiate the
various types of
journals; and
4. identify and
differentiate the
various types of
journals entry.
At the end of the unit, the
student is expected to be
able to:
1. classify transactions;
2. post the transactions
in the proper ledger;
and
3. different the various
types of ledgers.
Effectivity: 1st Semester, SY 2013-2014
3 hrs
3 hrs
Date Revised: May 29, 2013
Hard Work
Board
exercises,
Recitations,
Seat work,
Assignment
Diligence
Board
exercises,
Recitations,
Quiz,
Assignment
Page 10 of 20
 Ledger Accounts after Posting
o Footing
o Account Balance
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
At the end of the
session, the student
should be able to
perform the initial
summarizing phase of
accounting.
At the end of the
session, the student
should be able to
distinguish the
various types of
worksheets and
financial statements.
3.5 Trial Balance
 Definition
 Procedures in Preparing the Trial
Balance
 Locating Errors
3.6 Preparing the Worksheet
 6-column Worksheet
3.7 Preparation of Financial Statements
 Statement of Comprehensive Income
 Statement of Changes in Owner’s
Equity
 Statement of Financial Position
3.8 Preparation of Closing Entries
3.9 Preparation of Post-Closing Trial
Balance
Case Analyses:
 High Standards for
Journalizing (Source:
Fundamentals of
Accounting Course,
7th edition, page 65)
 The Curious
Accountant (Source:
Fundamental
Financial Accounting
Concepts, 4th edition,
page 149)
Lecture-discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
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;
2. appreciate the utility
and advantage of trial
balance; and
3. internalize the
rationale of preparing
a trial balance.
At the end of the unit, the
student is expected to be
able to:
1. differentiate the
various types of
worksheets and the
use and advantage of
each type;
2. prepare financial
statements in good
form;
3. identify the need for
each financial
statement;
4. internalize the use of
each financial
Effectivity: 1st Semester, SY 2013-2014
3 hrs
3 hrs
Date Revised: May 29, 2013
Diligence
Board
exercises,
Recitations,
Seat work,
Assignment
Diligence
Board
exercises,
Recitations,
Seat work,
Assignment
Page 11 of 20
statement;
5. prepare the necessary
steps in closing and
finalizing the effects of
financial transactions
during the accounting
period; and
6. prepare the necessary
accounting steps for
entities entering the
second or subsequent
accounting periods
First Grading Examination
4 hrs
Subtotal:
24 hrs
18 hrs
Midterm Coverage
At the end of the
session the student
should be able to
internalize the
matching principle
and its effect to
financial information.
At the end of the
Adjusting the Accounts
Periodicity Concept
Revenue Recognition Principle
Expense Recognition Principle
The Need for Adjustments
Deferrals and Accruals
o Deferrals
 Prepaid Expenses
 Pre-collected Income
o Accruals
 Accrued Expenses
 Accrued Income
o Bad Debts
o Depreciation
 Effects of Omitting the Adjustments
Lecture-discussion,
Problem solving
At the end of the unit, the
student is expected to be
able to:
1. define the matching
principle;
2. internalize the
rationale of the
matching principle;
3. visualize and
understand how the
principle is applied at
the end of the
accounting period
through adjusting
journal entries; and
4. understand the effect
of omitting the entries.
Lecture-discussion,
Problem solving
At the end of the unit, the
student should be able to;
3.10





3.11 Worksheet with Adjusting Entries
 8-column worksheet
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
5 hrs
Objectivity and
independence
Board
exercises,
Recitations,
Quiz
5 hrs
Diligence
Recitations,
Seat work
Date Revised: May 29, 2013
Page 12 of 20
session the student
should be able to
visualize the effect of
adjusting entries on
the worksheet.
At the end of the
session the student
should be able to
visualize the effect of
adjusting journal
entries on the
preparation of
financial statements
and be able to
understand GAAP
and the Framework
for the preparation
and presentation of
financial statements.
1. apply the effect of
adjusting entries in the
worksheet; and
2. visualize how account
balances change
through the adjusting
journal entries.
3.12 Preparation of Financial Statements
3.13 Closing Entries
3.14 Post-Closing Trial Balance
3.15 Reversing Entries
4. Generally accepted accounting
principles
4.1 Definition
4.2 Criteria for General Acceptance of
an Accounting Principle
4.3 Generally Accepted Accounting
Principles
5. Framework for the preparation and
presentation of financial statements
5.1 Underlying Assumption
5.2 Qualitative Characteristics of
Financial Statements
 Threshold Quality – materiality
 Relating to Content
 Relating Presentation
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
At the end of the unit, the
student is expected to be
able to:
1. apply the effect of
adjusting entries the
preparation of financial
statements;
2. internalize the
Generally accepted
accounting principles
and the Framework;
and
3. consider the
framework in the
process of preparing
financial statements.
Midterrn Examination
6. Accounting for merchandising business
6.1 Comparison of Income Statements
Between Service and
Merchandising
Objectivity and
Independence
Board
exercises,
Recitations,
Seat work
5 hrs
3 hrs
Subtotal:
18 hrs
Finals Coverage
At the end of the
session the student
should be able to
distinguish the
accounting steps
Professional
behavior
Board
exercises,
Recitations,
Quiz,
Assignment
18 hrs
Lecture-discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. compare and contrast
Effectivity: 1st Semester, SY 2013-2014
2 hrs
Date Revised: May 29, 2013
Page 13 of 20
involved in recording,
classifying,
summarizing and
interpreting between
a merchandising and
service concern
business entities.
At the end of the
session the student
should be able to
identify various
inventory systems
and the manner of
recording transactions
involving inventories.
6.2 Operating Cycle of a Merchandising
Business
6.3 Source Documents
 Sales Invoice
 Bill of Lading
 Statement of Account
 Official Receipt
 Deposit Slip
 Check
 Purchase Requisitions
 Purchase Order
 Receiving Report
 Credit Memorandum
6.4


6.5


Inventory System
Periodic Inventory System
Perpetual Inventory System
Terms of Transactions
Trade Discounts
Cash Discounts
o Purchase Discount
o Sales Discount
 Credit Term
 Discount Period
the financial
statements generated
under a service and a
merchandising
concern business
entities;
2. consider the effect of
inventories under a
merchandising
concern business;
3. visualize and illustrate
the operating cycle of
merchandising
concern businesses;
and
4. distinguish the various
types of source
documents and the
utility of each
document.
Lecture-discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. distinguish the periodic
from perpetual
inventory system;
2. identify the rationale,
advantages and
disadvantages of
using each type of
inventory system;
3. consider the effect of
the credit term on the
purchase price of
inventories; and
Effectivity: 1st Semester, SY 2013-2014
2 hrs
Date Revised: May 29, 2013
Hard work
Board
exercises,
Recitations,
Quiz
Page 14 of 20
4. compute the correct
amount of inventory to
be recorded as an
asset.
At the end of the
session the student
should be able to
consider the effect of
costs incurred in the
transportation of
goods and the effect
of freight terms on
ownership title.
At the end of the
session the student
should be able to
compute for the
various accounts
6.6







Transportation Costs
Transportation in/Freight In
Transportation Out/Freight Out
FOB Shipping Point
FOB Destination
Freight Prepaid
Freight Collect
Determination of Ownership of
Merchandise
6.7 Accounting Procedures for
Purchase/Merchandising
Transactions
 Net Sales
o Gross Sales
o Sales Returns and Allowances
o Sales Discounts
Lecture-discussion,
Problem solving
Lecture-discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. identify the various
freight terms;
2. visualize the effect of
payment terms on the
various accounts in
the books of both the
seller and the buyer;
3. distinguish the
transportation costs
incurred that should
form part of the cost of
the asset and the
costs that should be
expensed; and
4. determine the party
who owns the title to
the inventory in transit
as brought about by
the various types of
freight terms.
At the end of the unit, the
student is expected to be
able to:
1. identify and visualize
the distinction between
a statement of
comprehensive
Effectivity: 1st Semester, SY 2013-2014
2 hrs
2 hrs
Date Revised: May 29, 2013
Diligence
Board
exercises,
Recitations,
Seat work
Diligence
Board
exercises,
Recitations,
Seat work
Page 15 of 20
presented in the
statement of
comprehensive
income.
 Cost of Goods Sold
o Merchandise Inventory, Beginning
o Purchases
o Purchase Returns and
Allowances
o Purchase Discounts
o Freight In
o Goods Available for Sale
o Merchandise Inventory, End
 Gross Profit
 Expenses
 Net Profit/ Net Loss
 Other Income
 Finance Cost
 Need for Physical Count
 Merchandise Inventory Valuation
income prepared for a
service and a
merchandising
concern business;
2. compute for the items
necessary in the
preparation of a
statement of
comprehensive
income;
3. internalize the need
and advantage of
conducting a physical
count of inventory at
the end of the
accounting period; and
4. compute for the value
of inventory.
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
At the end of the
session the student
should be able to
perform the
summarizing phase of
accounting under a
merchandising
concern business.
6.8 Worksheet
 10-column Worksheet
6.9 Adjusting Entries
6.10 Financial Statements
6.11 Closing Entries
6.12 Post-Closing Trial Balance
Case Analysis:
Purchase Discounts and
Accounts Payable (
Source: Accounting,
Chapters 1 – 11, 21st
edition, page 280, Activity
6 – 2)
Ethical Dilemma:
 What is a little Deceit
Among Friends
(Source:
Fundamental
Financial Accounting
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
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. compare and contrast
the steps performed
under a service and a
merchandising
concern business.
Effectivity: 1st Semester, SY 2013-2014
2 hrs
Objectivity and
independence
Date Revised: May 29, 2013
Board
exercises,
Recitations,
Seat work
Page 16 of 20

At the end of the
session the student
should be able to
grasp the concept,
function and rationale
of special journals.
At the end of the
session the student
should be able to
understand the
importance of using
voucher system.
7. Special journals
7.1 Control Accounts and Subsidiary
Ledgers
7.2 Special Journals
(www.greatplains.com/accounting/pr
oductionfo.asp)
 Advantages of Special Journals
 Types of Special Journals
o Sales Journals
o Cash Receipts Journal
o Purchase Journals
o Cash Disbursements Journal
7.3 General Journal
7.4 Proving the Ledgers
7.5 Flexibility of Special Purpose
Journals
8. Voucher system
8.1 Voucher
8.2 Voucher Register
8.3 Unpaid Voucher Files
8.4 Check Voucher Files
8.5 Paid Voucher Files
8.6 Special Problems in a Voucher
System
Concepts, 4th edition,
page 144)
Wait Until I Get Mine
(Source:
Fundamental
Financial Accounting
Concepts, 4th edition,
page 260)
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
Group Activity: Manual
vs. Computerized
Accounting System
(Source: Accounting
Chapter 1-11, 21st
edition, Activity 5-3, page
227)
At the end of the unit, the
student is expected to be
able to:
1. distinguish the various
types of journals;
2. identify the function of
each type of journal;
and
3. properly use each
journal.
2 hrs
Objectivity and
independence
Board
exercises,
Recitations,
Seat work,
Presentation
of Answer,
Group activity
1 hrs
Objectivity and
independence
Research
assignments,
Recitations,
Seat work
Ethical Dilemma: Ethics
and Professional Conduct
in Business (Source:
Accounting Chapter 1 11, 21st edition, Activity 41, page 178)
Lecture-discussion,
Problem solving
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
At the end of the unit, the
student is expected to be
able to:
1. Define and describe
the concept of a
voucher system; and
2. Identify the various
advantages of using
the system.
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 17 of 20
Lecture-discussion,
Problem solving, Case
Analysis and Ethical
Dilemma
At the end of the
session the student
should be able to
internalize the value
of internal control
over cash.
9. Cash
9.1 Nature Valuation and Classification
9.2 Internal Control Over Cash
9.3 Petty Cash Fund (Imprest System)
9.4 Checking Account/Current Account
9.5 Preparing a Bank Reconciliation
Statement (Adjusted Balance
Method)
Case Analysis:
Managing Cash and the
Checking Account
(Source: Fundamentals of
Accounting Course 1, 7th
edition, page 152)
At the end of the unit, the
student is expected to be
able to:
1. Internalize the need
for control over cash;
2. Identify various ways
of control over cash;
and
3. Prepare a simple bank
reconciliation.
Diligence
Ethical Dilemma: See
No Evil, Hear No Evil,
Report No Evil (Source:
Fundamentals of
Financial Concepts, 4th
edition, page 307)
Final Examination
II.
2 hrs
Research
assignments,
Recitations,
Seat work
3 hrs
Subtotal:
18 hrs
TOTAL:
60 HRS
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
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 18 of 20
III.
REFERENCES:
Textbook:
Lopez, Rafael M. Jr. (2009) Basic Accounting for Hotel and Restaurant Operations 2009 Millennium Edition. MS Lopez Printing & Publishing.
References:
Frias, Solita A. (2008) Introductory Accounting. Manila: Busy Book Dist.
Ballada, Win Lu and Ballada, Susan (2009). Basic Accounting. Manila: Dom Dane Publishers and Made Easy Bookstore.
Edmonds, MacNair M., et.al. (2008) Fundamental Financial Accounting Concepts 4th Edition, New York.
Weygandt, Kieso, et.al., (2008) Hospitality Financial of Accounting, John Wiley & Sons, Inc.
Jagels, Martin G., et.al. (2008) Hospitality Management Accounting, 10th Edition. John Wiley & Sons, Inc.
Valencia, Edwin (2008) Basic Accounting, 2008 – 2009 International Edition, Baguio City: Valencia Educational Supply.
Warren, Reeve et.al. (2008) Accounting 21st Edition. Thomson Asian Publishing.
Internet References:
http://www.iasplus.com/
http://www.investopedia.com/
http://www.picpa.com.ph/
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 19 of 20
SCHOOL OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
General Luna Road, Baguio City
Prepared by:
ACC/TAX/BL GROUP
Noted by:
MS. ALLYN C. GARIBAY
Assigned Librarian
RHADVIC F. ESTOQUE, CPA, MBA
Program Chair, Accountancy
Approved by:
DR. KAREEN B. LEON, CPA
Dean, UB SBAA
Course Number:
Course Description:
HBCTGN1(6 units) - LECTURE
ACCOUNTING FOR HOTEL
AND RESTAURANT
OPERATIONS
Effectivity: 1st Semester, SY 2013-2014
Date Revised: May 29, 2013
Page 20 of 20