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Nov 25, 2024
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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 Normal (A-F)
May not be repeated for additional credit
Course Rotation: Fall and Winter
Prerequisites - MATH 110 and BMMT 201
Other Restrictions -
Restriction by Major -
Restriction by Class - Sophomore, Junior, or Senior standing
Additional Information: Students who have not completed BMMT 201, may take and pass a proficiency exam to enroll. See instructor for details.
Keywords: hospitality
Equivalent Courses: HRM 340
Updates: Change to number, prerequisites, and class-level 8/2016, effective Fall 2017; Change to dept. 6/2014
Winter 2025 Course Sections
Fall 2024 Course Sections
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