This course covers the operational study of the decision-making process involved in the budgeting of the hospitality industry. Emphasis is placed on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting.
Terms Typically Offered:Fall
Credits:3.00
Textbook information will be available online for each term's courses 45 days prior to the first day of classes
for the term.
The courses in this catalog are identified by prefixes and numbers that were assigned by Florida's Statewide
Course Numbering System, a system used by all public postsecondary institutions in Florida and 32 non-public
institutions. Seminole State controls the description, credit and content of its own courses.
