Course Objectives: |
Budget concept and basic features, basic principles of budget and budget deviations, budgeting system, budgeting process and budget preparation, budget deviation analysis, budget applications in manufacturing sector, budget applications in service sector, budget applications in trade sector, ERP, profit planning, activity as planning techniques based costing. |
Course Content: |
Budget concept and basic features, basic principles of budget and budget deviations, budgeting system, budgeting process and budget preparation, budget deviation analysis, budget applications in manufacturing sector, budget applications in service sector, budget applications in trade sector, ERP, profit planning, activity as planning techniques based costing. |
Week |
Subject |
Related Preparation |
1) |
• Course review
• Discussion of the course outcomes,
• Course evaluation method |
Repeating the subjects described in the course. |
2) |
• Defines budget and budget types
• explain why businesses should prepare budget
• Defines the relationships between budgeting and management functions
• Explains the organizational structure of the budget committee |
Repeating the subjects described in the course. |
3) |
• Budgeting process |
Repeating the subjects described in the course. |
4) |
Static budgeting |
Repeating the subjects described in the course. |
5) |
• Flexible Budgeting |
Repeating the subjects described in the course. |
6) |
• Flexible and static budgeting (continued) |
Repeating the subjects described in the course. |
7) |
• Static and flexible budgeting studies in the manufacturing sector |
Repeating the subjects described in the course. |
8) |
• Gelir tablosu örneği çözer |
Repeating the subjects described in the course. |
9) |
• Budget differences |
Repeating the subjects described in the course. |
10) |
• Profit planning |
Repeating the subjects described in the course. |
11) |
• Quality costs and target costing |
Repeating the subjects described in the course. |
12) |
Activity-based costing and budgeting |
Repeating the subjects described in the course. |
13) |
• Enterprise resource planning |
Repeating the subjects described in the course. |
14) |
• Budget Examples |
Repeating the subjects described in the course. |
15) |
Final Exam |
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16) |
Final Exam |
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Program Outcomes |
Level of Contribution |
1) |
Learning the facts, concepts and principles related to tourism and hotel management |
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2) |
Having a theoretical and practical knowledge at the basic level related to the field |
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3) |
To be able to make analytical evaluations for tourism and travel sector |
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4) |
Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment |
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5) |
To be able to work efficiently in the tourism sector |
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6) |
Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide |
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7) |
Organizing, coordinating and developing departments in accommodation organizations |
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8) |
To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies |
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9) |
Demonstrating the ability to apply professional working techniques in food and beverage establishments |
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