HTM 255 - Hospitality Cost Controls

Prerequisites: Sophomore Standing, A 101, HTM 165, HTM 210 The application of cost controls; the development of cost reduction methods through management policy and decisions; examination of cost control techniques for hospitality and tourism. Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering, and all types of food, beverage, and hospitality operations. 3 credits