BHM 235 - Hotel and Restaurant Cost Control

This course presents practical techniques for protecting hospitality establishments' profits. Covering a broad area of controls over food, beverage and labor areas, this course builds a sound foundation of concepts and applications of management cost control procedures. Computer spread sheet applications software will be used in class.

Prerequisite- Corequisite
Prerequisites: HOS 101 Introduction for the Hospitality Freshman

Credits: 4
Hours
4 Lecture Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

Interpret and draw inferences from appropriate mathematical models utilizing frequently employed hospitality service industry cost control formulas; plotting CVP graphs along an x and y axis; and pulling data from food-service yield data tables.
Represent profit, loss, and break-even mathematical information visually, numerically, and verbally as related to service industry unit operational analytics.
Employ hospitality service industry quantitative analysis methods using arithmetic and basic business algebra.

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