BUSA 3842 Cost Control in the Hospitality and Tourism Industry

Students will learn how to analyze the costs associated with the hotel and restaurant industry by understanding budgets, income statements and labor productivity.

Credits

3

Prerequisite

none

Typically Offered

Athens Campus: spring TBA — Demorest Campus: not offered

Student Learning Outcomes

At the successful completion of this course, students will be able to:

1. Describe how hospitality managers use the operating control cycle in maintaining profitability.
2. Describe the basic steps in the control process.
3. Explain the factors that influence menu planning strategies and identify external and internal factors that influence price changes.
4. Identify the important pricing considerations that affect the final selling price of menu items.
5. Describe the importance and function of an operating budget as a planning and control tool.
6. Explain the revenue streams for hospitality companies.
7. Explain how managers use standard recipes and portion control techniques to control costs.
8. Identify factors that managers should consider when selecting suppliers.
9. Identify the many security concerns in purchasing, receiving, storage, issuing, preparation and service.
10. Successfully critique a profit and loss statement and analyze the areas managers can take to improve profitability.
11. Calculate the basic monthly cost of sales for a hospitality operation.
12. Identify factors that hospitality managers consider when taking corrective action to control operations.
13. Explain how managers use revenue reports as control tools.
14. Describe the ways that hospitality employees can steal, and identify precautions managers can take to reduce theft.