Revenue Management

Catalog description

A grade of ‘C’ or better in CBAD 201 and CBAD 202 , or by permission of the instructor The main objectives of this course is to understand the techniques used in maximizing revenues and managing costs in the hospitality industry. This course introduces students to the principles of food and labor cost control, menu engineering, bottom-up approach to pricing, and cost management. The course also covers important topics including, but not limited to, the following: revenue management applications that hospitality managers can use to increase revenue without increasing products or promotions, strategies for tapping into new markets, and techniques for effectively and efficiently delivering products and services to customers. Semester(s) Offered: Fall