HADM 4210

Internal Control in Hospitality Operations

Course Description

Course information provided by the 2016-2017 Catalog.

This course deals with the use of advanced cost management and management control systems in hospitality firms for the purpose of strategic planning, performance evaluation, and risk management.  Management control is broadly concerned with the generation, communication, and interpretation of information for the purpose of organizational decision-making.  Students will be exposed to broad categories of controls prevalent in hospitality organizations.  The bulk of the course will focus on the benefits and limitations of utilizing results-based (or outcome-based) controls, including customer and line profitability analysis.  Additionally, students will learn about common decision-making biases which influence the design of management control systems.  This course relies heavily on case studies within hotel and restaurant operations.

Prerequisites/Corequisites Prerequisite: HADM 1210 and HADM 2210 or equivalent.

When Offered Spring.

Comments Elective. Limited to 30 students.

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