HMGT 4210 - Hospitality 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): Junior standing required or consent of instructor.

Course specific fees (in addition to tuition and mandatory):
Academic (AF) per hour: $10.40