Apr 20, 2024

2018-2019 Undergraduate Catalog

2018-2019 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

HRM 240 - Cost Controls in the Hospitality Industry

Techniques used by hospitality managers to control food, equipment, labor and operating costs. Purchasing, labor and pilferage controls and fiscal management.

Credit 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall and Winter

Prerequisite(s) MATH 110 and BMMT 201
Class-Level Restriction Sophomore, Junior, or Senior standing

Notes -
Students who have not completed BMMT 201, may take and pass a proficiency exam to enroll. See instructor for details.

Equivalent Courses HRM 340
Previously listed as HRM 340 - Cost Controls in the Hospitality Industry; HRM 440; HEC 440; HEC 493
Updates Change to number, prerequisites, and class-level 8/2016, effective Fall 2017; Link 5/2012; Links 04/2011, COT Reorganization 6/2014

Summer 2024 Course Sections

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