HP 410 - Financial Management For Hospitality Operations

Institution:

Monroe University

Subject:

Description:

3 credits This course serves to bring together all of the operational areas of lodging, food and beverage and the kitchen under the financial perspective. Building upon the fundamentals learned in AC-161 combined with prior hospitality coursework, students will focus upon the specific areas of the industry in regard to financial management. Both macro areas such as real estate valuation for hotels, capital investment for restaurants as well as micro areas such as payroll, kitchen and laundry equipment leasing will be examined as well as many other areas. The purpose of this course is to better prepare the student to make crucial management decisions based upon the allocation of finances. Through a variety of case studies, the students will be exposed to many situations which they will likely face in the future in order to address them responsibly. PREREQUISITES: AC-161; HP-102; HP-110

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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