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

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections