Controlling in Tourism Enterprises (in English)
- Credits: 8
- Ending: Examination
- Range: 2P + 2C
- Semester: summer
- Year: 1
- Faculty of Commerce
Teachers
Included in study programs
Teaching results
Knowledge
By completing the course, students gain knowledge about the nature and importance of controlling
in the economic management of a tourism company. They will get acquainted with the specifics of
a tourism company in relation to the application of controlling methods. They will gain knowledge
about the position of the controller and the basic controlling methods of individual areas of the
tourism company's activity.
Competencies
Upon successful completion of the course, the student will acquire competencies that will enable
him to apply as a controlling specialist in various tourism companies. After mastering financial and
economic literacy, the graduate will be able to independently analyze and solve problems, organize
work procedures in the field of controlling and effectively communicate the results of controlling
activities towards the management of the company.
Skills
The graduate of the course will be able to process the results of individual surveys and inspections,
including the compilation of overviews of the results obtained, including the interpretation of
economic performance indicators. They will learn to prepare and process materials for financial
analysis and planning. They will master the analysis of the development of costs and its impact on
all parts of business and financial plans. analysis of the financial statements and financial situation
of the tourism company.
Indicative content
Introduction to controlling. Economic processes in a tourism company. Controlling as a method of
recording, analysis, reporting, guidance and planning of economic processes in the company. The
essence of controlling economic indicators and processes in the company (costs, revenues, profits,
assets, labor). Calculations, pricing - pricing of accommodation and additional services, food and
beverages, tours. Financial controlling and financial analysis of the company. Background and tasks
of financial analysis. Indicators of financial analysis of the company. Controlling intelligence and
information provision of controlling in tourism enterprises.
Support literature
Essential reading:
BRAGG, M. Steven. The New Controller Guidebook: Sixth Edition. USA: Lightning Source Inc., 2023. 355 p. ISBN 978-1642211054.
Support literature:
CHARIFZADEH, Michel - TASCHER, Andreas. Management Accounting and Control: Tools and Concepts in a Central European Context. Wienheim: John Wiley & Sons, 2017. 350 p. ISBN 978-3-527-50821-1.
DOPSON, R. Lea - HAYES, K. David. Food and Beverage Cost Control. JOHN WILEY AND SONS INC., 2019. 464 p. ISBN 978-1-119-57221-3.
DOXEY, H. Christine. The Controller's Toolkit. John Wiley and Sons Inc., 2021. 544 p. ISBN 978-1-119-70064-7.
HAYES, K. David - NINEMEIER, D. Jack - MILLER, A. Allisha. Hotel operations management. 3rd Edition. Boston: Pearson, 2017. 624 p. ISBN 978-0134337623.
MONTEIRO, Januario - MALAGUEÑO, Ricardo - LUNKES, Rogério João - ANDRADE DOS SANTOS, Edicreia. 2022. The effectiveness of value- and calculation-based management controls in hotels. In International Journal of Hospitality Management. Elsevier. Vol. 102 (3), 103156. ISSN 1873-4693. DOI:10.1016/j.ijhm.2022.103156
Syllabus
1. Business controlling - definition, essence, meaning, tasks, goals. Place of controlling in the management system of a tourism company. 2. Tourism enterprises - essential and supporting enterprises. Strategic and operational controlling in tourism companies, controlling reporting. 3. Cost controlling - costs and their classification, cost management methods, factors affecting the amount of costs, the role of controlling in the field of cost management. 4. Cost controlling and profitability of tourism enterprises - the break-even point, the turning point, the nature and use of the EVA indicator. 5. Controlling of sales - the essence of sales and revenues, revenue planning, controlling sources of sales and revenue structure. 6. Price controlling, price formation of accommodation and other services, hospitality services, travel agency services, control of the average price per point, indicators of controlling hotels and other tourism companies. 7. Controlling the supply of food and beverages in catering facilities, the nature of calculations and budgets, budgeting and costing, Menu Analysis, Menu Engineering. 8. Marketing controlling. The essence and importance of marketing controlling, basic characteristics, marketing controlling in a tourism company. 9. Personnel controlling - essence, tasks, goals, indicators. Current personnel problems in tourism companies. Personnel controlling tools. Personnel portfolio. 10. Controlling of short-term assets according to individual types of short-term assets with calculation of indicators of use of short-term assets. 11. Investment controlling - controlling of fixed assets, phases of investment controlling, methods of evaluation of investment projects. 12. Financial controlling - financial planning and financial analysis of the company, financial and non-financial indicators. Creditworthiness of entities doing business in tourism. 13. Evaluation of controlling results. Information base and controlling information systems. Analysis of deviations from the plan. Controlling intelligence. Benchmarking.
Requirements to complete the course
10% active participation in teaching
30% preparation and presentation of case studies in team
60% combined exam
Student workload
Total workload: 208 hours
Attendance at lectures: 26 hours
Attendance at seminars: 26 hours
Preparation for seminars: 26 hours
Elaboration and presentation of case studies in the form of team cooperation: 78 hours
Preparation for the exam: 52 hours
Language whose command is required to complete the course
english
Date of approval: 06.03.2024
Date of the latest change: 28.02.2024