HOSP 236 - Cost Control for the Hospitality Industry

Credit Hours: 3
Lecture: 3 Lab: 0
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.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional

Is this a Human Relations/Diversity Course? No