HR 112 - Hospitality Cost and Purchasing Control

Credit Hours: 3

A study of the concepts, terminology and mathematical procedures involved in cost analysis, purchasing control and budgeting. Systems for control for all costs will be examined. Students will operate their own restaurant in concert with other students, making management, menu and cost decisions through the use of computer simulation.

Course Outcomes
Upon completion of this course, the student will be able to:

list types of costs incurred in hospitality operations;
describe the purpose of budgeting and the steps to take in the development of a budget;
calculate food cost percentages and evaluate food cost results;
discuss cost, volume, and profit relationships;
describe techniques used to control labor cost as well as other types of costs; and
discuss food and beverage purchasing, receiving, storing, and issuing control.

S (N)