Jun 01, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog

HSP 211 Food and Beverage Cost Control


ACC 113  with a C or Higher
3 credits

The course emphasizes the managerial accounting methods and techniques used in the service sector related to hospitality enterprises to achieve and maintain profitability. Focus is on using accounting information as a management decision making tool in planning, operating,  control evaluating and improving the enterprise, Such concepts as service industry perspective of inventory valuation, cost behavior patterns, cost volume profit analysis, fixed, semi variable and variable costing, budgeting, transfer pricing and activity-based accounting