Broome
907 Upper Front Street Binghamton, NY 13901-1001
Active
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:
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: BUS 108 Accounting for a Service Business, BUS 112 Quantitative Business Methods
Credits: 4
Hours: 4
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Identify, understand, and demonstrate the ability to apply the principles underlying hospitality management food, beverage, labor cost controls.
2. Identify procedures involved in taking and evaluating corrective action to strengthen controls.