108年第2學期-2296 餐旅管理會計 課程資訊

評分方式

評分項目	配分比例	說明
上課出席率及課堂案例練習	40
期中報告	30
期末報告	30

教育目標

The main purpose of the subject is to learn how to use accounting as a managerial tool to improve operational efficiency ad profitability of hospitality industry through revenue enhancement and cost reduction. Students should understand and apply a variety of analytical models to hospitality industry operations and investment such as forecasting, pricing, revenue and profit optimization, and capital budgeting.

課程概述

The main purpose of the subject is to learn how to use accounting as a managerial tool to improve operational efficiency and profitability of hospitality and tourism firms through revenue enhancement and cost reduction. Students should understand and apply a variety of analytical models to hospitality and tourism operations and investment such as forecasting, pricing, revenue and profit optimization, and capital budgeting.

基本資料

必修課，學分數：0-3
上課時間：三/2,3,4[M103]
修課班級：餐旅系3
修課年級：年級以上
選課備註：不開放輔系與推廣部隨班附讀

參考書目

自編教材
餐旅會計學實務林珍如編著文京出版社 ISBN:978-986-150-372-1