HSPM 12 - Cost Control in Hospitality

3 units
Food, beverage and payroll systems, including standards determination; variable, semi-variable and fixed costs; the operating budget; income and cost control and menu pricing. Cost control simulation exercises implemented through software programs.

Prerequisite(s): HSPM 1 and BUS1 20N.
Corequisite(s): HSPM 11 and HSPM 65.
Grading: Graded

Cross-listed with NUFS 12. Hospitality Management is responsible for scheduling.

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