2016-2017 Catalog 
    
    Mar 28, 2024  
2016-2017 Catalog [ARCHIVED CATALOG]

HOSP 236 - Cost Control for the Hospitality Industry

Lecture - Lab - Credit Hours: 3-0-3
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 .