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Nov 04, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 236 - Cost Control for the Hospitality IndustryCredit 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 Is this an International Course? No
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