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HTM 34100: Cost Control in Foodservice and Lodging
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Contact Information

Hospitality and Tourism Management
Stone Hall, Room 106
700 W. State Street
West Lafayette, Indiana 47907-2059

Phone: (765) 494-4643
Fax: (765) 494-0327
E-mail: htm@purdue.edu

E-mail Web site administrator

Course Description

Application of cost controls; development of cost-reduction methods through management policy and decisions; examination of cost-control techniques for food, labor, and supplies in addition to the emphasis on beverage management control.

Pre-requisite

Hospitality and Tourism Management majors only; HTM 24100; and pre-or concurrent requisite: HTM 31200.


Course Objectives
At the completion of this course, the student will be able to:

  • Describe the behavior of costs that normally occur in the hospitality industry.
  • Use C-V-P techniques to evaluate various aspects of the operation.
  • Correctly analyze an income statement.
  • Explain the importance of cost control to the success of an operation.
  • Establish appropriate cost standards for labor, food and beverage costs.
  • Describe the relation between labor cost control and productivity and employee turnover.
  • List and describe various methods utilized to increase employee productivity and the advantage and disadvantages of each method.
  • Construct a labor schedule that will satisfy customer demand and keep labor cost down.
  • Calculate food and beverage costs, inventory values, employee meal costs.
  • Describe the process for controlling costs including-identifying and eliminating the cause of excessive food and beverage costs and controlling energy costs.
  • Evaluate a menu using menu engineering.

 

Instructor Information
John Rousselle, MBA
Office: Stone 152B
Phone: (765) 494-4738
E-mail: rousselle@purdue.edu