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HTM:210Hospitality Financial Planning and Cost Control3

This course introduces students to common methods of operational cost control found in the hospitality industry. Students will develop operational standards and will determine daily operational levels and break-even points. Costs of food, beverage, labor, and direct expenses are examined. Budgeting, Forecasting, Analysis and Decision Making are examined. Prerequisites: HTM 100 or HRM 134, MTH 108 or higher, and Reading Proficiency.