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Jan 29, 2026
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2022-2023 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.
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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 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
Class listings and details page
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