Course Code: HOTL 218
Academic Year: 2020-2021
This course is designed to provide students with the knowledge and skills necessary to move into a supervisory or management position in the hospitality industry. Managing operating costs such as food, beverage, labour and other costs, requires complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. Strategies on how to control operational costs while identifying opportunities to maximize revenues will be an integral part of the course. Students will act as managers and supervisors while participating in hospitality operation simulation exercises. They will research suppliers, analyze purchasing contracts, and provide solutions to key internal control processes. Students will also be introduced to menu engineering and evaluate the popularity and profitability of menu items.