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3rd/4th Sem Hotel Accountancy Notes

Syllabus BHM206

01 Uniform System of Accounts for Hotels

  1. Introduction to Uniform system of accounts
  2. Contents of the Income Statement
  3. Practical Problems
  4. Contents of the Balance Sheet (under uniform system)
  5. Practical problems
  6. Departmental Income Statements and Expense statements (Schedules 1 to 16)
  7. Practical problems

02 Internal Control

  1. Definition and objectives of Internal Control
  2. Characteristics of Internal Control
  3. Implementation and Review of Internal Control

03 Internal Audit and Statutory Audit

  1. An introduction to Internal and Statutory Audit
  2. Distinction between Internal Audit and Statutory Audit
  3. Implementation and Review of internal audit

04 Departmental Accounting

  1. An introduction to departmental accounting
  2. Allocation and apportionment of expenses
  3. Advantages of allocation
  4. Draw-backs of allocation
  5. Basis of allocation
  6. Practical problems

Syllabus with topics linked

Syllabus BHM206

01 Uniform System of Accounts for Hotels

  1. Introduction to Uniform system of accounts
  2. Contents of the Income Statement
  3. Practical Problems
  4. Contents of the Balance Sheet (under uniform system)
  5. Practical problems
  6. Departmental Income Statements and Expense statements (Schedules 1 to 16)
  7. Practical problems

02 Internal Control

  1. Definition and objectives of Internal Control
  2. Characteristics of Internal Control
  3. Implementation and Review of Internal Control

03 Internal Audit and Statutory Audit

  1. An introduction to Internal and Statutory Audit
  2. Distinction between Internal Audit and Statutory Audit
  3. Implementation and Review of internal audit

04 Departmental Accounting

  1. An introduction to departmental accounting
  2. Allocation and apportionment of expenses
  3. Advantages of allocation
  4. Draw-backs of allocation
  5. Basis of allocation
  6. Practical problems
Uniform System of Accounts for Hotels

Uniform System of Accounts for Hotels

If Accounting hurts you, chances are you lack at its basic, here as a short booklet to help you revise the basic quickly. Uniform System of Account is used by several hotels/restaurants of the same accounting (costing and sale) principal and/or practices. Uniform...

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Allocation and apportionment: Departmental Accounting

Allocation and apportionment: Departmental Accounting

Cost Allocation Cost allocation is the process of identifying, aggregating and assigning costs to cost objects. A cost object is any activity or item for which you want to separately measure costs. Examples of cost objects are a product, a research project, a...

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An introduction to Departmental Accounting

An introduction to Departmental Accounting

Departmental Accounting is basically keeping the separate book of accounts of the individual department. If a business consists of several independent activities or divided into several departments for carrying out its functions, its management is usually interested...

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An introduction to Internal and Statutory Audit

An introduction to Internal and Statutory Audit

Auditing is a systematic examination of the books and records of a business or other organisation in order to ascertain or verify and to report upon the facts regarding its financial operation and the results thereof. R.B. Bose has defined as ‘audit may be said to be...

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Implementation and Review of Internal audit

Implementation and Review of Internal audit

The auditing for hotels differs from the type, size of the hotel. The degree of mechanization had a great impact on the auditing of a hotel. The auditor must examine the system or internal check-in vogue with regard to the ordering, purchasing, receiving, storing,...

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Definition and objectives of Internal Control

Definition and objectives of Internal Control

The control is a continuous process. It is a part of the routine in all types of organisations whether small or big. The word ‘control’ itself is disliked by one and all, nobody likes to be controlled by others no matter how small or big employee he may be. Definition...

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Characteristics of Internal Control in Hotel Accounting

Characteristics of Internal Control in Hotel Accounting

Internal control is an essential aspect of hotel accounting that ensures the accuracy and reliability of financial information. It helps to prevent fraud, errors, and misstatements by providing guidelines for procedures and policies. Effective internal control is...

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Implementation and Review of Internal Control

Implementation and Review of Internal Control

The internal control is all the more important in the hospitality industry. In normal business houses; the sale is carried out for a limited period of eight to ten hours a day and almost all the sale is made from a sale counter managed by the owner himself or by his...

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Income Statement

Income Statement

The summary of all accounts dealing with transactions relating the revenue and expenses is termed as profit account. The account is termed as statement wherein information is accumulated relating to the item giving information regarding expenses and revenue. The...

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Basis of allocation: Departmental Accounting

Basis of allocation: Departmental Accounting

Different basis of allocation Sl No. Cost Basis of allocation 1 Interest (i) Total Capital Employed in in the Department (ii) Square feet of the area occupied (iii) Ratio to Sales 2 Insurance (i) Square feet of the area occupied. (ii) The total value of each asset 3...

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Practical Problems: Departmental Accounting

Practical Problems: Departmental Accounting

Answer:- Head Office Expenses Restaurant ( 20,000/8)*5= 10,000 Banquet (20,000/8)*3= 6,000 Bar (20,000/8)*2= 4,000 Advertisement & Marketing Expenses Restaurant ( 20,000/8)*5= 10,000 Banquet (20,000/8)*3= 6,000 Bar (20,000/8)*2= 4,000 Office Expense 15,000/3=...

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