0 or 3 credits
Spring 2026 Lecture Distance Learning Credit By ExaminationUpper Division
Applications of the control process and quantitative analysis to effectively manage an efficient and profitable hospitality business. The emphasis is on planning budgets, controlling operational activities, and evaluating performance.
Learning Outcomes1Explain the importance of control process to the success of an operation.
2Describe behavior of costs and evaluate their effects on the operating income in the hospitality industry.
3Analyze and interpret financial statements.
4Establish appropriate cost standards and procedures in each state of the product cycle.
5Construct a labor schedule that will satisfy customer demand, meet employee requests, and keep labor cost down.
6Apply regression, moving average, and exponential smoothing to forecasting revenue and customer counts.
7Identify and eliminate excessive food and beverage costs and describe how to eliminate them.
8Develop an operating budget based on revenue and expense forecasts.
9Apply revenue management concepts to create demand and maximize revenue for the given demand in restaurants.
10Prepare visual representations of operational and financial data.
Prerequisites
Restrictions
made by Purdue students.