HTM 308 : Cost Control

Prerequisites: Senior Standing, HOM 306

This course covers an in-depth study of the management of systems and techniques utilized to control food, beverage, and labor costs in the hospitality industry. Topics include major areas of cost in an operation and the controls used for each of these areas; analysis of cost-volume-profit in a food and beverage operation; use of budget in the hospitality operation as a forecasting and control mechanism; payroll cost control; use of computerized solutions in preparing budgets and producing operational reports such as specialized software and spreadsheets. Other topics include menu pricing, forecasting, staffing and scheduling, food cost control and purchasing, and factors influencing labor costs.