Unit Code: HTS603

Unit Name: Hospitality Purchases and Cost Control

Description: This course introduces the student to the study of product selection, purchase, and storage of Hospitality supplies with special emphasis on foods. Students will learn to survey purveyors, write specifications, place orders, evaluate quality vs. cost and keep purchasing financial records. Furthermore, this course provides the student with a wide range of knowledge and specific solutions needed to keep costs low and margins high. Students will be able to apply technology to cost control and employ manager-developed excel spreadsheets and internet access. Content will examine uniform systems of accounts for restaurants, menu analysis, and cost-volume-profit analysis menu pricing and strategy. It will also examine the legal issues that may affect a manager?s decisions in real-world situations and provide an opportcoursey to use simple and easy solutions to cost control problems.

Learning Target Outcomes:

Prerequisite: HTS504, FBV601

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2