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Management Accounting Decision-Making for a Business in Hospitality and Tourism

Business in Hospitality and Tourism
Business in Hospitality and Tourism

Management Accounting Learning Outcomes

  1. Apply critical judgement to a range of financial techniques used to effectively monitor the performance of a business.
  2. Interpret financial reports for internal management and external users.
  3. Analyse and interpret financial profitability and liquidity.
  4. Evaluate the role of budgeting together with developing, implementing and managing operating and capital budgets.
  5. Appraise the role and purpose of international benchmarking and analysis tools in evaluating business performance against budgets.
  6. Examine different forms of debt and equity financing of a business.
  7. Analyse the relationship of financial reports and operational performance.
  8. Compile a set of financial information.

As a future leader in Hospitality and Tourism, you will frequently use management accounting to make better business decisions. Investors and creditors often use Cost Volume Profit (CVP) Analysis to screen business plans by evaluating a firm’s cost structure and sales volume needed to generate profit. Suppose you are planning to open a new “Santos Hotel” accommodation space in Western Australia (WA), with 20 Deluxe Rooms and 50 Standard Rooms serving breakfast only. Determine all relevant financial data then prepare a CVP analysis and Budget. This group report gives you an opportunity to work with a team of your peers and investigate a topic that is of significant importance to the hotel sector.   

The purpose of this assignment is threefold. First, this group report is to be a practicum for learning leadership skills including group decision making, conflict resolution, interpersonal communication, and critical analysis. Second, you have an opportunity to implement financial solutions both independently and as part of a diverse team.  Finally, this assignment also provides you with an opportunity to develop effective written communication skills.

Using the template provided, apply management accounting decision-making concepts and skills for your business to structure your Report:

  1. Identify your location and customer segment. In one (1) paragraph, explain how you will attract your customer segment to your hotel location in high, shoulder and low seasons. Provide a sample photo of your Deluxe Room and Standard Room to explain why these types of furnishings will attract your customer segment (reference your photos).
  2. Use the Balanced Score Card (BSC) performance management approach to provide two (2) key business targets in all four (4) areas for 2019 in a BSC table. Justify your choices by research and analysis in one (1) paragraph, including an analysis of the management of all Triple Bottom Line initiatives in three (3) paragraphs.
  3. Prepare a Sales budget, Direct Materials budget, Direct Labour budget, Overhead budget, Selling expenses budget and Administration expenses budget from January 1 2019 to December 31 2019. Evaluate these six (6) budgets with one (1) paragraph for each budget to explain your decision-making choices.
  4. Evaluate the Weighted Average Contribution Margin (WACM) and Contribution Margin Ratio (CMR) in one (1) paragraph by explaining how to use these measures for better business decision-making.
  5. Evaluate the sales volume in units and sales dollars at breakeven point in one (1) paragraph by explaining how to use these measures for better business decision-making.
  6. Evaluate Operating Leverage and Safety Margin in one (1) paragraph by explaining what this means in terms of the risk to your business if your sales in 2020 are estimated to go up or down by 10%.
  7. Evaluate how your hotel can make better business decisions. Make specific recommendations to proposed investors for the next steps to progress the business concept in 2020. Carefully explain how your business will be better in 2020 compared with your 2019 plan.

Management Accounting Decision-Making for a Business in Hospitality and Tourism

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