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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
- Understand the behavior of costs that normally occur in the hospitality industry.
- Be able to use C-V-P techniques to evaluate various aspects of the operation.
- Be able to correctly analyze an income statement.
- Understand the importance of cost control to the success of an operation.
- Be able to establish appropriate cost standards for labor, food and beverage costs.
- Understand to relation between productivity and labor cost control.
- Understand to relation between employee turnover and labor cost control.
- Know various method of increasing employee productivity and advantage and disadvantages of each.
- Be able to construct a labor schedule that will satisfy customer demand and keep labor cost down.
- Be able to calculate F&B costs, inventory values, employee meal costs.
- Be able to evaluate a menu using menu engineering.
- Understand a process for identifying and eliminating the cause of excessive F&B costs.
- Understand a procedure for controlling energy costs
Course Topics
- Nature of costs
- Break-even Analysis
- Uniform System of Accts for Rest. & Hotels
- Profit and Loss Statement Analysis
- Labor Cost Control
- Food & Beverage Cost Control
- Energy Control
Textbook
Visit the HTM Undergraduate Courses Textbooks page to check information on the required textbook for this course.
Instructor Information
John Rousselle, MBA
Office: Stone 152B
Phone: (765) 494-4738
E-mail: rousselle@purdue.edu
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