Broome
907 Upper Front Street Binghamton, NY 13901-1001
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The following is fulfilled by this course:
Mathematics (and Quantitative Reasoning)
Broome has listed this a core course in the following categories:
The core course can be applied to following SUNY Transfer Paths:
| Status: | Active |
| SUNY ID: | 148081 |
| Full Title: | Hotel and Restaurant Cost Control |
| Level: | Lower Division (UG) |
| CIP: | 5209 Hospitality Administration/Management |
BHM 235
Hotel Restaurant Cost Control
This course presents practical techniques for protecting hospitality establishments' profits. Covering a broad area of controls over food, beverage and labor areas, this course builds a sound foundation of concepts and applications of management cost control procedures. Computer spread sheet applications software will be used in class.
Prerequisite- Corequisite
Prerequisites: HOS 101 Introduction for the Hospitality Freshman
Credits: 4
Hours: 4
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Interpret and draw inferences from appropriate mathematical models utilizing frequently employed hospitality service industry cost control formulas; plotting CVP graphs along an x and y axis; and pulling data from food-service yield data tables.
2. Represent profit, loss, and break-even mathematical information visually, numerically, and verbally as related to service industry unit operational analytics.
3. Employ hospitality service industry quantitative analysis methods using arithmetic and basic business algebra.