Skip To Content

Hospitality Accounting, Purchasingand Cost Controls (HCA 241)

Term: 2014-2015 - Spring Term

Faculty

Steven J Loewen
E-mail address is hidden, click here to e-mail
Office Hours:
  • Monday 3:30 PM to 5:00 PM
  • Monday 8:00 AM to 12:00 PM
  • Monday 12:00 PM to 3:30 PM
  • Tuesday 8:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 1:00 PM
  • Tuesday 1:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 1:00 PM
  • Wednesday 1:00 PM to 9:00 PM
  • Thursday 8:00 AM to 12:00 PM
  • Thursday 12:00 PM to 1:00 PM
  • Thursday 1:00 PM to 5:00 PM
  • Friday 9:00 AM to 12:00 PM
  • Friday 12:00 PM to 1:00 PM
  • Friday 1:00 PM to 5:00 PM
  •  
    Karen A Christy
    E-mail address is hidden, click here to e-mail
    Office Hours:
  • Monday 8:00 AM to 10:00 AM
  • Monday 10:00 AM to 12:00 PM
  • Monday 12:00 PM to 12:30 PM
  • Monday 12:30 PM to 3:00 PM
  • Monday 3:00 PM to 5:00 PM
  • Tuesday 8:00 AM to 10:00 AM
  • Tuesday 10:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 12:30 PM
  • Tuesday 12:30 PM to 3:00 PM
  • Tuesday 3:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 10:00 AM
  • Wednesday 10:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 12:30 PM
  • Wednesday 12:30 PM to 3:00 PM
  • Wednesday 3:00 PM to 5:00 PM
  • Thursday 8:00 AM to 10:00 AM
  • Thursday 10:00 AM to 12:00 PM
  • Thursday 12:00 PM to 12:30 PM
  • Thursday 12:30 PM to 3:00 PM
  • Thursday 3:00 PM to 5:00 PM
  • Friday 8:00 AM to 10:00 AM
  • Friday 10:00 AM to 12:00 PM
  • Friday 12:00 PM to 12:30 PM
  • Friday 12:30 PM to 3:00 PM
  • Friday 3:00 PM to 5:00 PM
  •  
    E-mail all faculty members

    Schedule

    Tue-Thu, 1:30 PM - 3:30 PM (1/6/2015 - 5/14/2015) Location: EMP 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.