Syllabus Information |
Spring 2020
May 03,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| HRTM 275 - Hospitality Financials 2 |
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Associated Term:
Spring 2020
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Describe the components involved in making decisions related to operation of a food service business. 2. Analyze these components to make decisions, which affect the overall profitability of the business. 3. Identify the components of the cost-sales relationships incurred in the food service industry. 4. Understand the food and beverage controls that impact profitability. 5. Understand food, beverage, and labor cost control systems. 6. Describe the components of an income statement. 7. Identify the labor laws in Oregon that impact/regulate the food service industry. 8. Develop the fundamentals of a business plan. Required Materials: Technical Requirements: |
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