Description
Course Name: Advance Diploma in Accounting & Hospitality
Course Id: ADAH/Q1001.
Education Qualification: 12th Pass.
Duration: 370 Hrs (Equivalent to One Year).
Total Credits: 18.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will get Study Material Login id and Password on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A+ (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Syllabus
Accounting Fundamentals: Introduction to accounting, accounting cycle, completing the accounting cycle, merchandising enterprise accounting, preparing financial statements, accounting systems, cash, receivables, inventory, fixed assets, current liabilities.
Hospitality Industry Accounting: The purpose accounting in the hospitality industry, unique aspect of the hospitality industry, branches of accounting, financial accounting, cost accounting, tax accounting, auditing, managerial accounting, why hospitality managers use managerial accounting, the uniform system of accounts, ethics and hospitality accounting.
Statement of Cash Flows: Objectives, method of preparing cash flow statement, preparation of cash flow statement, treatment of special items.
Ratio Analysis: Meaning of ratio analysis, scope, objectives of ratio analysis, advantages , classification of ratio, liquid ratio, solvency ratios, profitability ratios, activity ratios, limitations of ratio analysis.
Food and Beverage Pricing: Introduction, Objectives, F&B control, cost & sales concepts, problem in F & B control, methodology of F & B control, personnel management in F & B control, element of cost, classification of cost, ways of expressing sales concepts.
Budgeting and Internal Controls: Introduction, characteristics of budget, essentials of budget, objectives of budgeting, meaning of budgetary control, preparation of budgets, internal control, components of internal control, information technology control activities, information and communication, roles and responsibilities.
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