Course
| code | HM437 |
| credit_hours | 3 |
| title | Hotel Cost Control |
| arbic title | |
| prequisites | EY131 |
| credit hours | 3 |
| Description/Outcomes | Familiarizing students with various cost control techniques. |
| arabic Description/Outcomes | |
| objectives | 1. The course will introduce students to various cost control systems in order to limit expenses or at least hold them at levels that produce reasonably net incomes. rnstudents rn2. Students will have understanding of:rn• Types of costsrn• Cost Control by Budgetingrn• Inventory Cost Controlrn• Evaluating Food, Beverage and Labor Cost Results |
| arabic objectives | |
| ref. books | |
| arabic ref. books | |
| textbook | Cost control for hospitality, fifth edition |
| arabic textbook | |
| objective set | bullets |
| content set | combined |
Course Content
| content serial |
Description |
| 1 |
Introduction to hotel Costs control
|
| 2 |
Types of cost
|
| 3 |
Costs and Decision Making
|
| 4 |
Cost Control by Budgeting
|
| 5 |
Computers and food cost control
|
| 6 |
Food Purchasing, Receiving and Inventory
|
| 7 |
7th week exam
|
| 8 |
Purchasing and Inventory Cost Control
|
| 9 |
Beverage purchasing, Receiving and Inventory
|
| 10 |
Control of Other Direct and Indirect Costs
|
| 11 |
Evaluating Food Cost Results
|
| 12 |
12th week exam
|
| 13 |
Measurement of Labor Cost
|
| 14 |
Labor Cost Standards
|
| 15 |
Review
|
| 16 |
Final Exam
|