This course provides a comprehensive application of accounting principles and analysis in the hospitality industry, focusing on a cost control approach to accounting practices, financial statements, and operational activities. The course will equip students with the tools and techniques necessary to effectively analyze and manage costs. It aims to: • Help students understand the importance of cost control in hospitality management. • Demonstrate how cost control impacts daily operations, from financial planning to resource management. • Introduce various cost management techniques that students will apply to real-world scenarios, preparing them for successful careers in the hospitality industry.

Temps présentiel : 35 heures

Charge de travail étudiant : 40 heures

Méthode(s) d'évaluation : Examen final, Examen partiel

Référence :
Jack Ninemeier, Food and Beverage Controls Michael M.Coltman, Cost Control for the Hospitality Industry