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Course Description

Accounting - ACCT 330

Managerial Accounting for a Food Service Operation (3-0) 3 Cr. Hrs.

Course Description

In this course you will apply managerial accounting concepts utilized in planning, analyzing and interpreting the results of a business within a food service operation. This course will include: operating budgets, cost controls for inventory, labor and other expense, variance analysis, financial performance evaluation and problem solving. This course will integrate web-based learning tools and spreadsheet applications.


(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explain the role of accounting in a food service industry.
  • Explain the role of ethics in a food service operation.
  • Develop sales forecasts for a food service operation.
  • Develop operating budgets for a food service operation.
  • Prepare Cost Volume Profit (CVP) Analysis.
  • Evaluate cost controls for inventory.
  • Evaluate labor costs and other expenses.
  • Evaluate labor productivity.
  • Analyze financial results for a food service operation.
  • Apply internal controls for cash and inventory.
  • Explore domestic and global market forces that impact food and beverage costs.
  • Explore industry specific technology used in a food service operation.

Course Schedule

 CourseSectionCourse TitleModeCredit HoursInstructorsFeeSeats Available ⁄Capacity ⁄WaitlistStatusDays-Time-Room

Winter; 2019; ACCOUNTING; No of Weeks : 12; Begins : 01/14/2019

 330117829Mgm Acct Food Ser OpHybrid3Randall M$12.0028/28/0OpenM  09:30 AM-11:24 AM AS376