Controlling Hospitality Costs
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Course Information
Course 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.
Minimum Credit Hours
3
Maximum Credit Hours
3
Lecture - Lab Hours
(3-0)
PCS Code
1.2
Requirements
Prerequisite: HCM 212 and HCM 213 (both C or better)