HRTM - 220
Catalog Year: 2017
This course acquaints students with the principles of cost controls and their application by examining break-even and ratio analysis, interpretation of financial statements, budgeting, cash forecasts and hospitality case studies. Hospitality managerial accounting emphasizes planning and control functions including yield management, cash and operating budgets, industry standards and decision making. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation.