FSVC 230 - Hospitality Cost Control and Analysis

3 credits (3 lecture)
This course is designed to examine the need for effective controls in foodservice, 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. Also included is management examination of procedures assuring that performance standards are met, the means for determining actual operating costs, budget development, and labor and food costs controls. Spring semester only.
Prerequisite(s): Business Math (BUSN 121) and Quantity Food Production (FSVC 201)