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HSMG 215 - Hospitality Cost Controls

This course examines systematic relationships between food, beverage, and labor costs as well as financial statement analysis, forecasting, budgeting, menu pricing, and strategy. Students will learn methods of effective control, and be able to employ manager developed spreadsheets. Prerequisites: ISYS 105 or ISYS 104 with grade C- or higher and Math 109 or 110 w/C- or better or 19 on ACT or 460 on (Pre-2016) SAT or 500 (Post-2016) SAT. Meets General Education Requirements for Problem Solving. Typically offered Fall, Spring, Summer.
Level: UG
Credit Hours: 3

Prerequisite (MATH 109 /C- Or MATH 110 /C- Or Math ACT 19 Or (Pre-2016) Math SAT 460 or (Post-2016) Math SAT 500 And (ISYS 105 /C- Or ISYS 104 /C-)
Ferris Equivalencies: RFIM-115-200101

Department: MKTG


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