Course code Ekon2017

Credit points 1.50

Accounting II

Total Hours in Course60

Number of hours for lectures8

Number of hours for seminars and practical classes16

Independent study hours36

Date of course confirmation12.10.2011

Responsible UnitInstitute of Finance and Accounting

Course developer

author doc.

Anna Jesemčika

Mg. oec.

Prior knowledge

Ekon1001, Theory of Economics

Ekon3123, Accounting I

Mate3012, Mathematics

Course abstract

The goal of studies course “Accounting II”- to get basic knowledge about system of accounting in Latvia, accounting activity, principles and methods. The studies of accounting provide knowledge in organizing accounting. Anyone involved into entrepreneurship must know the basic principles of accounting, the objects to be accounted, the content of an annual accounting statement, the methods for estimating property and keeping records in accounting in double entry system.

Learning outcomes and their assessment

Knowledge — understanding of accounting methodologies, accounting objects and their presentation in the accounting in a double-entry system, the structure of the annual report and the basic principles of preparation. Assessment method: test with calculations, discussions in classes.
Skills – the ability to apply accounting methods in enterprises, to define the modern forms of the company’s internal control and to apply these forms, the ability to observe the accounting organization requirements and accounting rules specified in regulatory enactments. Assessment method: practical assignments, test with calculations, discussions in classes.
Competencies - can implement accounting principles in the company according to the requirements of regulatory enactments and the specifics of the activity of the hospitality company.
Assessment method: tests, practical assignments.

Course Content(Calendar)

1. Introduction to the course. Accounting, its meaning, and requirements. The essence of accounting, tasks.
2. Subject and methods of accounting. Accounting objects. Elements of the accounting method.
3. Financial and management accounting subject. Best Accounting Practice.
4. Balance sheet concept and structure. The changes in the balance sheet items.
5. The concept of accounts and their general construction. Balance sheet account structure. Operation account structure.
6. Synthetic and analytical accounts. Registration of economic operations.
7. The concept and meaning of the document. Requirements for documents.
8. The concept of accounting registers. Correction of errors in accounting documents and records.
9. The organization of the accounting work at the company. Accounting for long-term investments.
10. Accounting of current assets. Inventory accounting. Recording of claims. Money accounting.
11. Accounting of fixed capital and reserves.
12. Accounting of the revenue and expenditure of the economic activity of the undertaking.
13. Accounting of undistributed profits or uncovered losses.
14. Inventory.
15. The end of the year. Reports. Balance. Cash Flow Statement.
16. Drawing up, approval and submission of the annual report. Test

Requirements for awarding credit points

Accumulating assessment is made up of: 1) three tests successfully completed during the semester: the accounting balance and its structure; accounting accounts and registration of economic operations; content, drawing up and approval of the annual report; 2) practical tasks enforcement activities. If the test has not been credited, overwriting of the test will be permitted once, in writing, for theoretical issues and practical tasks learned during the semester.

Description of the organization and tasks of students’ independent work

Studying the regulatory literature for the accounting indicated throughout the semester, preparing for tests. The student must act as an explanation for the complex technical data of accounting information, as an interpreter. Learn to register economic transactions, learn to make a profit or loss account, calculate net profit, and reflect on the balance sheet.

Criteria for Evaluating Learning Outcomes

Weighting rates %: three tests (20% + 20% + 15%) and activity in practice (45%). Accumulating assessment of the results of studies (100%).

Compulsory reading

1. Leibus I., Grigorjeva R., Jesemčika A., Svarinska A. Grāmatvedības pamati uzņēmumos. Atkārtots un atjaunots 2. izdevums. Rīga: Lietišķās informācijas dienests, 2016. 195 lpp. ISBN 978-9984-896-10-6
2. Kelmere L. Ievads grāmatvedībā jeb Grāmatvedības pamati: teorija un uzdevumi. Rīga: Lietišķās informācijas dienests, 2020. 255 lpp.
3. Leibus I., Pētersone I., Jesemčika A., Svarinska A., Grigorjeva R. Finanšu grāmatvedība. Atkārtots un atjaunots 2. izdevums. Rīga: Lietišķās informācijas dienests, 2018. 320 lpp. ISBN 978-9984-896-18-2
4. Gada pārskatu un konsolidēto gada pārskatu likums. Pieņemts: 22.10.2015. Stājas spēkā: 01.01.2016. Pieejams: https://likumi.lv/ta/id/277779-gada-parskatu-un-konsolideto-gada-parskatu-likums.
5. Ministru kabineta 22.12.2015. noteikumi Nr. 775 “Gada pārskatu un konsolidēto gada pārskatu likuma piemērošanas noteikumi”. Stājas spēkā: 01.01.2016. Pieejams: https://likumi.lv/ta/id/278844-gada-parskatu-un-konsolideto-gada-parskatu-likuma-piemerosanas-noteikumi

6. Par grāmatvedību: LR likums // LR Normatīvie dokumenti: www.likumi.lv.

Further reading

1.Januška M. Uzskaite un pārskati mūsdienu uzņēmējdarbībā. Rīga: Merkūrijs LAT. 2008. 99 lpp.
2.Krogzeme H. Komersantu darbības analīze un kontrole. Rīga: RTU 2013. 348 lpp.

Periodicals and other sources

1. Bilance: grāmatvedība, likumdošana, finanses: žurnāls par grāmatvedību, likumdošanu un finansēm. Rīga: Lietišķās informācijas dienests. 2005- ISSN 14075709
2. iFinanses. Rīga: Izdevniecība iŽurnāli. ISSN 2255-985X

Notes

Professional specialisation course at the Faculty of Food Technology in the study programme “Catering and Hotel Management” for the professional higher education bachelor’s degree programme during the 6th semester in full and part-time studies.