This course focuses on the principles and procedures involved in effective cost control management for food, beverage and labour in the Hospitality Industry. Students will develop skills in basic control procedures, internal control methods, methods used for cost analysis & cost adjustments as well as interpretation of financial information. The use of applicable computer applications will also be introduced.
Minimum Credits: 3 Length: 60 hours Prerequisites: A minimum of C- (55%) in ACCT 261 or ACCT 263; and, a minimum of C- (55%) in HOSP135. Delivery Method: On-campus Cost: $358.14 Lab Fees: $82.11 Total: $440.25 Course Outline: https://sps.cotr.bc.ca/Outlines/Course Outlines/HOSP220.pdf