3 credits

This is an introductory course designed to provide an understanding of management's requirements for effective internal controls in the hospitality industry. Topic included are basic internal controls, food, beverage and labour costs and controls, pricing, break-even analysis, budgeting, standard and other types of costs and variances. This course will utilize spreadsheet software like EXCEL and a POS system like Squirrel.

Prerequisite(s): TRM 115

This course is not offered in any upcoming terms

For more information, timetabling or to register visit: NIC Connect