Goal

Design and manage budgetary processes at hospitality establishments.

Overview

This course will cover controls for human, financial, and technological resources as well as procurement and the use of material resources in relation to productivity and profitability targets as well as the planning and budget organization of all services of a hospitality industry establishment. It will also cover cost and value chain analysis as well as the identification, selection and application of standard financial ratios and the performance indicators that are relevant for the operations of hospitality establishments.

Language of instruction

This course is offered in English.