SMHM 5210 - Hospitality Cost Controls

3 hours

Critical analysis of the food, beverage and labor cost control systems used in the hospitality industry. Emphasizes the identification, analysis and evaluation of control systems used for hospitality managerial planning. Develops procedures for successful control of business expenses.

Prerequisite(s): Undergraduate financial and managerial accounting or consent of department.

Meets with HMGT 4210.