UNIT 2: FINANCE IN THE HOSPITALITY INDUSTRY

UNIT
2: FINANCE IN THE HOSPITALITY INDUSTRY
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LO1 Understand sources of funding and
income generation for business and services industries
Funding: sources eg
retained profits, loans, banks, investors, small business schemes, franchise,
hire purchase, sponsorship, lease schemes, creditors, debt factoring Income
generation: methods eg sales, commission, sub-letting, sponsorship, grants,
tracking mechanisms
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Unit 4 – Personal  and professional development in health and social care
LO2 Understand business in terms of the
elements of cost Elements of cost
sales; materials;
consumables; labour; overheads; capital; gross and net profits; discount
costing Selling prices: product and service costing; formula to achieve a
specific gross profit percentage; differential gross/net profit margins; marginal
costing; effect of competition; freelance; commission; peak/off-peak trading
Control of stock and cash: methods eg storage, purchasing, cash, security,
reconciliation, stock-taking Taxation: income tax; Value Added Tax (VAT);
corporation tax; schedules; rates; personal/capital allowances; post-tax
profits, implications
LO3
Be able to evaluate business accounts
Trial balance:
source; structure eg summary of accounts from sales, purchase and nominal
ledgers Final accounts: types eg sole trader, partnerships, limited company,
trading account, profit and loss account, balance sheet, adjustments for
depreciation, accruals, prepayments, bad debt provision; format eg vertical,
double-entry, appropriation account; assets/liabilities eg capital, fixed, current,
notes to accounts Profit and cash budgets: purpose; types eg profit, cash flow,
operating, master; variance analysis to include sales (volume and average
spend), cost variances (raw material, labour, overhead), profit variances
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LO4 Be able to analyse business
performance by the application of ratios

Sales profitability ratios: gross and net profit; Return On
Capital Employed (ROCE) Liquidity ratios: current; acid test Efficiency ratios:
debtors and creditors payment periods; stock turnover Financial ratios:
interest earned; gearing
UNIT
2: FINANCE IN THE HOSPITALITY INDUSTRY

LO5 Be able to apply the concept of
marginal costing
Costs categorisation and contribution: fixed and variable
costs; contribution calculation eg product/customers, cost/profit/volume
relationship Application: break-even; profit/loss potentials; setting selling
price and discounting
UNIT

Understanding specific need in health and social care
2: FINANCE IN THE HOSPITALITY INDUSTRY
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand sources of funding and income
generation for business and services industries
1.1 review sources of funding available to business and services industries
1.2 evaluate the contribution made by a range of methods of
generating income within a given business and services operation
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LO2
Understand business in terms of the elements of cost

2.1 discuss elements of cost, gross profit percentages and selling prices for
products and services
2.2 evaluate methods of controlling stock and cash in a
business and services environment

LO3 Be able to evaluate business
accounts
3.1 assess the source and structure of the trial balance
3.2 evaluate business accounts, adjustments and notes
3.3 discuss the
process and purpose of budgetary control
3.4 analyse variances from budgeted and actual figures,
offering suggestions for appropriate future management action
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LO4 Be able to analyse business
performance by the application of ratios

 

Unit 29- Health promotions

Unit 4 – Personal  and professional development in health and social care
4.1 calculate and analyse all ratios to offer a consistent
interpretation of historical business performance
4.2 recommend appropriate future management strategies for a
given business and services operation

LO5 Be able to apply the concept of
marginal costing
5.1 categorise costs as fixed, variable and semi-variable for a given scenario

5.2 calculate contribution per product/customer and explain
the cost/profit/volume relationship for a given scenario
5.3 justify short-term management decisions based on
profit/loss potentials and risk (break-even) calculations for a given business
and services operation

Travel and tourism Management
UNIT
2: FINANCE IN THE HOSPITALITY INDUSTRY
Unit 7: The Developing Manager Unit 8: Marketing in
Hospitality Unit 19: External Business Environment Unit 21: Small Business
Enterprise.It should be made clear to learners that all units have financial
components. This unit links to the following Management NVQ units:
A1: Manage your own resources

B6: Provide leadership in your area of responsibility
B8: Ensure compliance with legal, regulatory, ethical and
social requirements
B10: Manage risk
E1: Manage a budget
E2: Manage finance for your area of responsibility
E3: Obtain additional
finance for the organisation
F1: Manage projects
F3: Manage business processes
F12: Improve organisational performance.
Essential requirements
Adequate access to computer and appropriate financial
software is essential. When giving presentations, learners must also have
access to the latest technological equipment and software. Tutors must develop
suitable banks of case study materials based on real situations for
demonstration and practice by learners. These must be in the context of the
hospitality industry and include examples from different aspects of the
industry, such as the front office, food and beverage costs, service costs etc
Employer engagement and vocational contexts
A visiting speaker, with some financial responsibility in
the hospitality industry, will enhance delivery of the unit

 

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