This course offers a Comprehensive application of accounting principles & Analysis in the Hospitality industry. Cost Control approach to accounting practices, financial statements and operating activities. Problem solving methods applied to managerial decisions for the Hospitality industry.

Temps présentiel : 35 heures

Charge de travail étudiant : 65 heures

Méthode(s) d'évaluation : Examen final, Examen partiel, Participation et assiduité, Travail personnel

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