Nov 24, 2024

2021-2022 Undergraduate Catalog

2021-2022 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

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