UNIVERSITY OF MADRAS
B.Sc. Degree Course in Clinical Nutrition and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester VI - Paper XV - Book - Keeping and Cost Accounting

Number of Lectures: 6
Duration of Examination: 3 hrs
Maximum Marks: 100
Credits: 4

Theory 6 hrs. / week

1. Introduction objectives, Principles and advantages of Double Entry, Book-Keeping Elements of Transactions, Identifying Debit and Credit effects, Double effect of transaction on accounts, grouping of accounts. Book-Keeping as Science and Arts. No. of Lectures: (2)

2. Journal, source of journal entry like bills, cash memos, receipts, vouchers etc. Journalising a transaction, Narration to a Journal entry. No. of Lectures: (2)

3. Ledger, Indexing Accounts, opening accounts, classification of ledger, transfenng, journal entries into ledger - ledgerising, Balancing of ledger accounts.

4. Introduction and advantages of subsidiary books, sales book, purchase book, Return Inwards Books, outward Book. Layout of subsidiary books and posting them to ledger accounts. Debit and Credit Notes. No. of Lectures: (2)

5. Introduction to cash book, layout of cash book, recording of transactions in cash book, Bank and Discount column, entries, totalling, balancing and posting of cash to ledger, Bank Accounts, Bank overdraft. Deposit in Bank and payment by cheques, importance of cash book. No. of Lectures: (2)

6. Introduction to petty cash book, purpose and advantages, duties and responsibilities of petty cashier, impressed and fixed Instalment systems of petty cash, recording totalling, balancing and posting of ledger of petty cash book. Preparing a trial balance. No. of Lectures: (2)

7. Trial Balance, Introduction to a Trading, Manufacturing and profit and loss account and Balance sheet-Method of preparing, Gross profit and Net profit concept, Assets and Liabilities.

(In case of a Sole proprietor only)
Adjustments will be limited to

i) Closing Stock ii) Depreciation
iii) Pre-paid expenses iv) Pre-received Income
v) Outstanding expenses vi) Outstanding Income

II. Food Cost Accountancy

1.. Cost Accounting :

Introduction, Definition, Objectives, Scope, advantages, limitations, Introduction to methods and techniques, cost classification, cost centre, cost unit, cost classification by function, by elements, by beheaviour, Direct and Indirect costs, the build up of total cost. Cost sheet and cost statement, calculation of profit on cost or on selling price, fixing selling price. Concept of cost benefit analysis (Cost accounting shall have reference to food cost Accountancy).

2. Purchasing :

Procedure-stage involved, documentation and records like purchase requisition and purchase order, delivery challan, goods Received Note etc. Planning Policies methods.

Buying - market, seasonal, schedule buying, Tender Buying and buying by requirement, Economic Buying, Cost of Credits, Selection of Best Supplier, taking advantages of various facilities, benefits and discounts from the suppliers.

3. Stores :

Organisation, layout, management and control, control procedures - stores requisition, issue note, Bin Card, Cardex system, Daily stock balance, Daily issue statement and cost thereof.

Order and Reorder level, economic reorder-level minimum and maximum level, longer level, stock inventory, valuation of Inventory, Stores Control. Cost of carrying and not carrying stores.

III. Problems Based on

1) Book-Keeping & Accountancy

2) Cost Sheet & Cost Statement

REFERENCES:

1. Accounting Std XI, Tamil Nadu Text Book Society.

2. Greqals Accountancy, M.P. Gupta & B.M. Agarwal. S. Chand, New Delhi.

3. Financial Accounting, Tulsian, Tata McGraw Limited, New Delhi.

4. Financial Accountancy, R.L. Gupta, V.K. Gupta, Sultanchand, New Delhi.

5. Management Accounting, SN. Maheswari, Sultanchand, New Delhi.

6. Management Accounting, R.S.N. Pillai Bagavathi, Sultanchand, New Delhi.

7. Management Accounting, T.S. Reddy & Y. Han Prasad Reddy, Margham Publications, Chennai.

A student studying a course in Pharmacy / Clinical Research can become..

• Clinical Research Professional