Operational Accounting (5 cr)

Evaluation scale

0-5

Content scheduling

The assessment in the course is based on the competence demonstrated in the exam (30 %, 2,0 ECTS credits), in independent learning assignments (30 %, 1,0 ECTS credits) and in business simulation game done as a group work (40 %, 2,0 ECTS credits). The exam of the course has to be passed before business game simulation.

Objective

The student knows different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

Content

Profit planning and operative profitability performance indicators.
Profit planning and budgeting

Materials

Jormakka, R., Koivusalo, K. Lappalainen, J. & Niskanen, M. 2015. Laskentatoimi. EditaPrima. Luvut 7–9 ja 11.
Skousen, J. & Walther, L. M. 2010. Introduction to Managerial Accounting: Managerial and Cost Accounting. London: Larry M. Walther, under nonexclusive license to Christopher J. Skousen and Bookboon.
Skousen, J. & Walther, L. M. 2010. Basics of Accounting & Information Processing: The Accounting Cycle. London: Larry M. Walther, under nonexclusive license to Christopher J. Skousen and Bookboon.

Teaching methods

Class room contacts, webinars, independent learning assignments and business simulation game as a group work.

Employer connections

More exact information on the work placements linked to the course shall be provided by the teacher during the first contact lessons of the course.

Exam schedules

Exam 27.4.2021 16.00 - 16.50
1st Resit 28.4.2021 8.00-8.45
2nd Resit 29.4.2021 10.00-10.50

Completion alternatives

A corresponding course completed in another university may be accredited partially or completely. Competence acquired through informal learning may be recognized and accredited on the basis of competence test. More precise instructions can be found in Degree Regulations and in Study Guide.

Student workload

Lectures and exercises 20 h, independent study and independent learning assignments 35 h, business game simulation 80 h

Assessment criteria, satisfactory (1)

The general criteria of the competences that the Bachelor's Degrees awarded by Finnish Universities of Applied Sciences provide can be found on JAMK's web pages. The learning outcomes of individual courses are assessed in relation to the objectives of the course concerned. Assessment is based on knowledge, skills and competence in accordance with the National and European Qualifications Framework, level 6

Assessment methods are based on learning objectives.
A course accepted as completed is assessed on the following five-step scale:

5 (Excellent) Excellent 5: Student formulates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

4 (Very Good) Student analyzes comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.
3 (Good) Student demonstrates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

2 (Satisfactory) Student can apply the different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business under supervision.

1 (Sufficient) Student illustrates and gives examples of the different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business under supervision.

If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

Assessment criteria, good (3)

4 (Very Good) Student analyzes comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business. 3 (Good) Student demonstrates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

Assessment criteria, excellent (5)

5 (Excellent): Student formulates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

Qualifications

Basics of business functions (entrepreneurship, accounting, marketing, management)

Further information

Exchange students 5