BHOS414
Cost Control in Hospitality
This module is intended to equip the student with adequate knowledge and skills related to business calculations, procurement and inventory control. The module shall focus on administering effective materials control in line to cost efficiency, logistics and production planning. The content is adapted to assist prospective educators of hospitality in the delivering topics related to planning and procurement, storing, receiving and issuing of materials from a hospitality perspective. All case studies addressed in this module shall remain valid in any organizational setup orientated to the procurement of stocks, logistics, warehousing and auditing of inventory. Constant emphasis throughout the course is intended to address effective cost efficiency, forecasting, monitoring and attaining targeted budgets of production control to satisfy the outcome of an organization. Furthermore, this module will discuss the core pedagogical techniques pertaining to the teaching of Cost control in Hospitality and the available learning resources that made the teaching of this subject relevant to students.
By the end of this programme, participants should be able to:
This programme adopts continuous and summative methods of assessment including assignments, online tasks, reflective journals, projects and video presentations. For further details, kindly refer to the Teaching, Learning and Assessment Policy and Procedures.
The Institute for Education is a Further and Higher Education Institution with Licence number 2016-006
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