Academic year
2024-25
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
3 credits
Teaching staff: De Winne Tom
Languages: Dutch
Scheduled for: Semester 1
This course unit is marked out of 20 (rounded to an integer).
Prerequisites
There are no prerequisites for this course.
Re-sit exam: is possible.
Possibility of tolerance: This course unit is eligible for tolerance according to the criteria as determined by the degree programme you are enrolled in.
Total study time: 78,00 hours
Learning outcomes (list)
You carry out the administration and accounting of your own department according to legal standards.
You will enter all incoming accounting documents according to double-entry bookkeeping principles |
You will enter all outgoing accounting documents according to double-entry bookkeeping principles |
You make net and gross staff cost calculations |
You apply double-entry bookkeeping principles to all business transactions |
you situate the transactions within the annual accounts |
You prepare a closing balance sheet, starting from an opening balance sheet over the booking of transactions to the trial and closing balance sheet |
You draw up a simple balance sheet. |
You prepare an income statement |
You prepare and process invoices and credit notes for accounting purposes |
Study material (list)
Mandatory - Author: Christine Van Liedekerke - Guy Walraevens - Clara Billen - Lieve Janssens - Els Koolen - Luk Van Hau
Mandatory Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
Moment | Form | % | Remark |
Eerste examenperiode | Skills assessment during the examination series | 85,00 | schriftelijk examen (gesloten boek) |
Eerste examenperiode | Skills assessment permanently during class weeks (Permanent evaluation) | 15,00 | opdrachten gedurende de lesweken |
Evaluation(s) for re-sit exam
Moment | Form | % | Remark |
2nd examination period | Skills assessment during the examination series | 100,00 | schriftelijk examen |