Cost structure in accommodation and F&B administrations, stages of control, methods of control, analysis, pricing, package tour costs in traveling administrations, analytic approaches helping cost control.
The students who succeeded in this course;
To provide to analyze profit-cost and also interpret the cost tables when it is required.
To obtain to classify and allocate all costs in hotels.
To maintain calculate the breakeven points for their establishments.
To prepare revenue-cost tables when it is required.
To manage how to limit costs.
Financial management in tourism and examples from practice.
The students who succeeded in this course;
To explain the terms related to the finance and financial management.
To interpret the financial tables.
To provide to calculate break-even and analyze profitability etc.
To prepare cost-revenue tables at least belong to their departments.
To provide to get enough knowledge about how to provide financial resources and how they can be used effectively in tourism establishments.
The hotel business, hotels and room division operation, food and beverage department, the culinary arts, managed services, recreation and leisure, marketing and human resources, leadership, planning and organizing, hospitality information systems.
The students who succeeded in this course;
- Provides introductory level information related to the hotel management
- Understand the importance and features of hotel industry
- Understand the main differences between the revenue centers and support centers of the hotel establishment