HMGT 4210 - Hospitality Accounting III - Cost Controls

3 hours

Study of the food, beverage and labor cost control systems used in the hospitality industry. Emphasis is on the use of control systems for managerial planning, analysis and evaluation. Includes the concept and terminology of costs; departmental income and expense statements; budgets; purchasing, receiving and inventory systems.

Prerequisite(s): Hospitality major/minor status; HMGT 2280; HMGT 2480.