Controlling Hospitality Costs
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Overview
Description
This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.
Career
ACAD
Credits
Value
0
Max
3
Min
3
Course Count
1
Number Of Credits
3
Number Of Repeats
1
Repeatable
No
Generate Attendance
No
Auto Create
No
Code
LEC
Instructor Contact Hours
3
Default Section Size
30
Final Exam Type
Yes
Include in Dynamic Date Calc
Yes
Name
Lecture
OEE Workload Hours
0
Optional Component
No
Workload Hours
3
Requisites
Free Form Requisites
Prerequisite: HCM 212 and HCM 213 (both C or better)