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May 19, 2024
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Catalog 2019-2020 [ARCHIVED CATALOG]
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HOSP 484 - Strategic Hospitality Cost Management Investigates cost control principles and their management and application to hospitality operation costs, including exploration of food, beverage, labor, and material cost controls from a sustainable and strategic perspective. Active problem solving and practical applications, such as income statements and balance sheets, are used. (Sections may be offered as classroom-based, hybrid or online format)
Prerequisite(s)/Corequisite(s): (Coreq: HOSP 483 ) Typically Offered: Fall term only
Units: 2
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