Accounting Culinary Business Course

This course provides students with the ability to understand the concepts and carry out the stages in the service company accounting cycle starting from recording transactions in journals, posting financial data from journals to ledgers, making trial balances, making adjustment journals, making paper work, prepare financial reports, and carry out procedures for closing the accounting cycle of service companies which consist of making closing journals, making post-closing trial balances, and making reversing journals, as well as understanding the concepts of working capital in companies, investment in company cash, the time value of money , investment in fixed assets, receivables and inventory management, BEP analysis, and financial statement analysis

• PLO-5
  Mampu menunjukkan pemahaman konsep manajemen, komunikasi, literasi global, bahan makanan, kesehatan, dan pariwisata
• PLO-7
  Mampu menyusun menu, mengolah, mempresentasikan, dan menyimpan produk makanan, minuman atau masakan sesuai dengan standar yang berlaku (prosedur, kebersihan, sehat dan aman, inovatif, nilai estetika) dengan menerapkan K3 di lingkungan kerja, dengan memanfaatkan sumber daya secara efektif dan efisien
• PLO-10
  Mampu merancang dan melakukan kegiatan penawaran atau promosi produk/layanan bisnis kuliner dan mampu melakukan pemasaran produk kuliner sesuai perkembangan teknologi di era digital

PO-1
Memahami ruang lingkup perkuliahan berikut tugas dan tanggung jawabnya seperti tertuangdalam RPS CPMK 1_Memahami Pengertian dan Ruang Lingkup Akuntansi secara benar, responsif dankomunikatif