Cost Control for the Hospitality Industry - HTM 450

This capstone course is designed to familiarize the student with the theory and practice of cost control techniques used in the hospitality, F&B, and events industries. A comprehensive and thorough practical knowledge of cost ratios, yield analysis, purchasing cycles, menu management, and employee productivity standards are studied. The focus is to provide future hospitality managers with applied operational cost control techniques in order to optimally handle the challenges of profitability, quality, cost management, and employee productivity. Prerequisite: Senior standing.