Financial Management detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.
For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 4th Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 4th Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for financial management is as follows.
Prerequisites:
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Course Outcomes:
- CO 1 Explainthe importance of objectives for financial management
- CO 2 Analyze the financial position
- CO 3 Prepare ratio analysis and control chart
- CO 4 Utilization of funds and solve control practical problems
- CO 5 Focus on the financial planning and conceptualize capital structure
- CO 6 Determine the working capital needs, appraise capital budget.
COURSE CONTENTS:
- Financial Management meaning, scope and financial statements :- Meaning, Definition, nature, scope of financial management – objectives, importance, need and functions of Financial Management – Organizational structure of finance department.
- Financial Analysis, Planning and Forecasting: – Meaning, Definition, forecast financial planning – its scope, objectives, characteristics of financial planning:- essentials of sound planning. – Preparation of fund flow statements.
- Funds Flow :- Definition, flow statements, its uses – preparation of fund flow statement – provision for taxation, proposed dividends, practical problems
- Cash Flow Analysis:- definitions, analysis, sources, and uses of cash – statement. Differentiate cash flow and cash funds – flow analysis – practical problems.
- Capital Management And Capitalization:- Meaning, need, and importance of Capitalization – definition, authorized, issued, subscribed, called-up capital, paid-up capital – Determinants of capitalization.- over capitalization, under capitalization, issue of shares and debentures their types. Procuring of capital by hotel industry.
- Capital Management and Capital Budgeting :- Meaning, classification, objectives and features of budgetary control. Iventory control – concepts, factors, levels of inventory its types. Stock receipt, recording and issue of stock, order level of stock – LIFO and FIFO Bin card.
Recommended Books:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
E-LEARNING LINKS:
- Hotel du vin
- https://www.hotelduvin.com
- www.srisriuniversity.edu.in
- www.bolc.co.uk> Free Hotel Management
- www.oxfordhomestudy.com
- Free outline Hospitality courses and MOOCS
- https:// www.classcentral.com>tag
Suggested Student activity:
- Allocate operational budget/funds for all departments.
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 4th Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.