HTM 210 — Hospitality Financial Planning and Cost Control
introduces students to common methods of operational cost control and accountability found in the hospitality industry. Students will be introduced to operational standards and the impact they have on financial performance. Costs of food, beverage, labor, and direct expenses are examined. Budgeting, forecasting, analysis, and decision making are examined. (Credit is only allowed for either HTM 210 or HRM 205.) Prerequisites: HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency
Prerequisites: HTM 100, MTH 108