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.