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Hospitality Accounting, Purchasingand Cost Controls (HCA 241)

Term: 2013-2014 - Spring Term

Faculty

Brian M RomanoUser Info
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Office Hours:
  • Saturday, September 9, 2017 5:30 AM to 6:00 PM
  • Saturday, September 16, 2017 10:00 AM to 10:00 PM
  • Saturday, September 30, 2017 7:00 AM to 6:00 PM
  • Saturday, October 7, 2017 7:00 AM to 5:00 PM
  • Saturday, October 14, 2017 7:00 AM to 5:00 PM
  • Friday, October 20, 2017 4:00 PM to 10:00 PM
  • Tuesday 9:00 AM to 12:00 AM
  • Tuesday 12:00 PM to 7:00 PM
  • Wednesday 9:00 AM to 11:30 PM
  • Wednesday 11:30 AM to 12:00 PM
  • Wednesday 12:00 PM to 3:30 PM
  • Wednesday 3:30 PM to 5:00 PM
  • Thursday 9:00 AM to 12:00 PM
  • Thursday 11:30 AM to 12:30 PM
  • Thursday 12:00 PM to 4:00 PM
  • Friday 9:00 AM to 1:00 PM
  • Friday 1:00 PM to 4:00 PM
  •  
    Lance D NitaharaUser Info
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    Schedule

    Tue-Thu, 2:00 PM - 4:00 PM (1/21/2014 - 5/15/2014) Location: MAIN FHTC M114D

    Description

    Students will analyze various financial statements used in the foodservice industry. These statements include balance statements, income statements, cash flow and break-even analysis. Students will demonstrate use of a variety of tools to help forecast labor and plan effective labor scheduling. Students will apply accurate and secure collection techniques of revenue collection. Students will know laws applicable to restaurant management. Students will evaluate the impact of facility engineering and maintenance on the profitability of the restaurant. In addition, upon successful completion of the course students will earn a certificate from the National Restaurant Association (NRA) in collaboration with the ManageFirst Professional? (MFP?) credential. This course is one of five (NRAEF) courses that help students earn their MFP? certification.