Internal Control In Hospitality Administration
- Agricultural Sciences
- 400 level
- 2 credit units
- 110 pages
- 13 units
This course, Internal Control in Hospitality Administration, is designed for accounting students and professionals in the hospitality sector. It covers the definition, types, importance, and features of internal control systems. Students will learn about internal audits, the relationship between internal and external auditors, and techniques for evaluating internal audit functions. The course also addresses internal controls for stock, cash disbursement, petty cash, accounts receivable, and employee remuneration, providing a comprehensive understanding of internal control practices in hospitality administration.
About this course
- Difficulty
- Intermediate
- Study hours
- 40 hours
- Maths
- Basic
- Content
- Theoretical, case study
- Practical work
- No
- Basic Accounting Principles
- Financial Management Concepts
- Assignments
- Tutor Marked Assignments
- Final Examination
What you'll read
The real module and unit structure of HCM436, taken from the course material NOUN publishes.
- UNIT 1 INTERNAL AUDITPage 32
- UNIT 2 RELATIONSHIP BETWEEN INTERNAL AUDITOR AND THE EXTERNAL (INDEPENDENT/STATUTORY) AUDITORPage 58
- UNIT 3 ASSESSMENT AND EVALUATION OF INTERNAL AUDIT FUNCTIONPage 63
- UNIT 4: TECHNIQUES OF RECORDING IN HOSPITALITY ADMINISTRATIONPage 66
- UNIT 5 PROBLEMS OF INTERNAL CONTROL SYSTEMPage 72
- UNIT 1 INTERNAL CONTROL OF STOCK IN HOSPITALITY ADMINISTRATIONPage 74
- UNIT 2 CASH DISBURSEMENT CONTROL IN HOSPITALITY ADMINISTRATIONPage 78
- UNIT 3 PETTY CASH CONTROL IN HOSPITALITY ADMINISTRATIONPage 85
- UNIT 4 ACCOUNT RECEIVABLES CONTROL IN HOSPITALITY ADMINISTRATIONPage 88
- UNIT5 CONTROL OF EMPLOYEES’ REMUNERATION IN HOSPITALITY ADMINISTRATIONPage 95
One paragraph, so you can see how it reads
HCM436 · UNIT 2: TYPES OF INTERNAL CONTROL
It is therefore vital to note that controls are not designed for any cause. Rather, they are instituted to achieve certain means or provide the framework for achieving these means.
What you should be able to do
- Define internal control and its various types.
- Explain the importance and features of internal control systems.
- Describe the relationship between internal and external auditors.
- Discuss methods for assessing and evaluating internal audit functions.
- Explain internal controls for stock, cash disbursement, petty cash, and accounts receivable.
- Describe the control of employees' remuneration in hospitality administration.
What it prepares you for
- Financial Manager
- Internal Auditor
- Hotel Accountant
- Hospitality Administrator
- Compliance Officer
- Hotels
- Restaurants
- Resorts
- Event Management Companies
- Tourism Agencies
- Accounting Software
- Spreadsheet Software
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2: Internal Audit
Unit 3: Assessment and Evaluation of Internal Audit Function
Requires understanding of complex audit procedures and the ability to apply them in a hospitality context.
- Module 3: Internal Control of Stock in Hospitality Administration
Unit 4: Account Receivables Control in Hospitality Administration
Involves understanding of complex financial instruments and risk management strategies specific to the hospitality sector.
A suggested way through it
13 weeks, about 28 hours in total. Yours will differ.
- Week 1Module 1: Definitions of Internal Control
Unit 1: Definitions of Internal Control · 2 hours
Read the definition of internal control and understand its components.. Identify the objectives of internal control and their importance..
- Week 2Module 1: Definitions of Internal Control
Unit 2: Types of Internal Control · 2 hours
Study the different types of internal controls (PAPAMOSS).. Understand the inherent limitations of internal control systems..
- Week 3Module 1: Definitions of Internal Control
Unit 3: Importance of Internal Control System · 2 hours
Examine the importance of internal control systems in managing risks.. Understand how internal control facilitates reporting and financial control..
- Week 4Module 1: Definitions of Internal Control
Unit 4: General Features of Internal Control System · 2 hours
Review the general features of internal control systems.. Understand the relationship between internal control and statutory audits..
- Week 5Module 2: Internal Audit
Unit 1: Internal Audit · 2 hours
Define internal audit and its functions within an organization.. Identify the essential elements of internal audit..
- Week 6Module 2: Internal Audit
Unit 2: Relationship between Internal Auditor and the Independent Auditor · 2 hours
Compare and contrast the roles of internal and external auditors.. Understand how to assess the effectiveness of the internal audit department..
- Week 7Module 2: Internal Audit
Unit 3: Assessment and Evaluation of Internal Audit Function · 2 hours
Learn how to assess and evaluate the internal audit function.. Understand the factors to consider in evaluating internal audit..
- Week 8Module 2: Internal Audit
Unit 4: Techniques of Recording in Hospitality Administration · 2 hours
Explore the techniques of recording in hospitality administration.. Understand revenue centers and internal controls for food and beverage sales..
- Week 9Module 2: Internal Audit
Unit 5: Problems of Internal Control System · 2 hours
Identify the problems of internal control systems.. Understand the limitations of internal control systems in hospitality administration..
- Week 10Module 3: Internal Control of Stock in Hospitality Administration
Unit 1: Internal Control of Stock in Hospitality Administration · 2 hours
Examine the manual, semi-automated, and fully automated systems of stock control.. Understand the internal control measures for stock in hospitality administration..
- Week 11Module 3: Internal Control of Stock in Hospitality Administration
Unit 2: Cash Disbursement Control in Hospitality Administration · 2 hours
Study cash disbursement control procedures in hotel management.. Understand credit control procedures and protection of hotel funds..
- Week 12Module 3: Internal Control of Stock in Hospitality Administration
Unit 3: Petty Cash Control in Hospitality Administration · 2 hours
Learn about petty cash control objectives and detailed controls.. Understand how to manage petty cash in hospitality administration..
Unit 4: Account Receivables Control in Hospitality Administration · 2 hours
Understand the risks associated with accounts receivable and inventory financing.. Implement controls to minimize risk..
- Week 13Module 3: Internal Control of Stock in Hospitality Administration
Unit 5: Control of Employees' Remuneration in Hospitality Administration · 2 hours
Study the control of employees' remuneration in hospitality administration.. Understand the steps to ensure proper remuneration control..
Preparing for the exam
- Review all key definitions and concepts from each unit.
- Focus on understanding the differences between internal and external audits.
- Practice applying internal control techniques to specific hospitality scenarios.
- Create summaries of the PAPAMOSS acronym and its components.
- Review all Tutor Marked Assignments (TMAs) and their solutions.
- Allocate study time proportionally based on the weight of each module in the final exam.
- Use case studies to understand real-world applications of internal control principles.
Questions students ask about this course
What is HCM436 about?
This course, Internal Control in Hospitality Administration, is designed for accounting students and professionals in the hospitality sector. It covers the definition, types, importance, and features of internal control systems. Students will learn about internal audits, the relationship between internal and external auditors, and techniques for evaluating internal audit functions. The course also addresses internal controls for stock, cash disbursement, petty cash, accounts receivable, and employee remuneration, providing a comprehensive understanding of internal control practices in hospitality administration.
How many units does HCM436 have?
HCM436, Internal Control In Hospitality Administration, has 13 units across 3 modules, over 110 pages of course material. You can read it one unit at a time.
How many credit units is HCM436?
HCM436 carries 2 credit units, at 400 level in Agricultural Sciences.
Is HCM436 hard?
HCM436 is rated intermediate level, with basic mathematical content. It is mostly theoretical and case study work.
How long does HCM436 take to study?
About 40 hours of study, spread across its 13 units.
How is HCM436 assessed?
HCM436 is assessed by Assignments, Tutor Marked Assignments and Final Examination.
What do I need before starting HCM436?
Basic Accounting Principles Financial Management Concepts
What can I do with HCM436?
Financial Manager, Internal Auditor, Hotel Accountant, Hospitality Administrator and Compliance Officer.