Oct 22, 2020  
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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:  BUS 108 Accounting for a Service Business, BUS 112 Quantitative Business Methods

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

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

  1. Identify, understand, and demonstrate the ability to apply the principles underlying hospitality management food, beverage, labor cost controls.
  2. Identify procedures involved in taking and evaluating corrective action to strengthen controls.

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