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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
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