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Dec 11, 2024
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Spring 2020 Official General Catalog [Archived Catalog]
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BHM 235 - Hotel and Restaurant Cost Control
This course presents practical techniques for protecting hospitality establishment’s 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
Hours
4 Class Hours
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Identify, understand, and demonstrate the ability to apply the principles underlying hospitality management food, beverage, labor cost controls.
- Identify procedures involved in taking and evaluating corrective action to strengthen controls.
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