HRM 220A Cost Control-Food & Beverage Lab

Lecture: 0 Lab: 2 Clinic: 0 Credits: 1

This course provides a laboratory experience for enhancing student skills in controls and purchasing procedures as applied to costs in the hospitality industry. Emphasis is placed on practical applications of reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate proficiency in computer-based control applications. Co-requisite(s): HRM 220.