Hospitality Accounting and Cost Control
The numbers behind a hotel or restaurant: the Uniform System of Accounts, departmental statements, budgets, labor and food cost control and capital decisions.
HOSP-320 Year 3 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Hospitality and Tourism
Course content
- 1Accounting in hospitalityComing
- 2The Uniform System of Accounts for the Lodging IndustryComing
- 3Departmental income statementsComing
- 4Ratio analysis for hotels and restaurantsComing
- 5Cost behavior and break-evenComing
- 6Budgeting and forecastingComing
- 7Food and beverage cost controlComing
- 8Labor cost controlComing
- 9Cash control and the night auditComing
- 10Pricing and menu engineeringComing
- 11Capital budgeting for renovationsComing
- 12Case study: a hotel budget reviewComing
Requirements
Recommended background. You can start any course at any time.
Description
The numbers behind a hotel or restaurant: the Uniform System of Accounts, departmental statements, budgets, labor and food cost control and capital decisions.
Part of the Business stream, typically taken in year 3.