Purchasing and Cost Analysis

Hotel food and beverage operations live or die on tight margins, and this course teaches you the control cycle that protects them: setting standards, then tracking what actually happens through purchasing, receiving, storing, issuing, production, and service. You'll work through case studies and reconciliation problems where you build operating budgets, run cost-volume-profit analysis, calculate actual food and beverage costs, and diagnose where money is leaking. It's a required operations course for THM students, turning the abstract accounting you've seen into the daily paperwork and decisions a real hotel cost controller handles.