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Apr 25, 2024
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2017-2018 Catalog [ARCHIVED CATALOG]
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HOSP 236 - Cost Control for the Hospitality Industry
An in-depth study of the most significant costs that occur in a typical restaurant or hotel operation. These costs will be related to the budgeting and decision-making processes required of a hospitality manager. A segment is devoted to the development of criteria for separating fixed costs from variable costs, the break-even analysis and pricing decisions. Forecasting methods also are discussed and analyzed. Prerequisite: HOSP 233 . Prerequisite:
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional
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