FSVC 230 - Hospitality Cost Control and Analysis

3 credits (3 lecture)
This course is designed to examine the need for effective controls in food service, beverage, human resources, and hotel operations. It includes consideration of how the control process relates to other management systems and how it fits into the overall management of food and beverage operations. Management examination of procedures assuring that performance standards are met, the means for determining actual operating costs, budget development, labor control, and computer applications are explored.