6. Current title, description and units. Cut and Show the proposed changes in this column paste, in its entirety, from the current on-line Bold the proposed changes in this column to academic catalog* . differentiate from what is not changing, and Bold with strikethrough what is being deleted. HA 355 FOOD AND BEVERAGE COST HA 355 FOOD AND BEVERAGE REVENUE CONTROL (3) MANAGEMENT AND COST CONTROL FOR RESTAURANTS (3) Description: Management of systems and techniques used to control food, beverage, and Description: Management of systems and labor costs in the hospitality industry. Letter techniques used to control food, grade only. beverage, and labor costs in the The Revenue hospitality industry. Units: 3 Management and Cost Control for Restaurants course is a study of the Prerequisite: [(HA 170 or CIS 120) and ACC 255 systems and techniques utilized to control and (HA 260 or ACC 256) and Admission to HRM food, labor, beverage and other costs as Mgmt (BS) or Int'l Hospitality Mgmt (BS) or well as manage revenue in the foodservice Restaurant Mgmt (CERT) or Int'l Tourism Mgmt industry. Letter grade only. (CERT)] or Business Professional Program or Int'l Exchange Student Group Units: 3 Prerequisite: [(HA 170 or CIS 120,) and ACC 255, HA 270, and (HA 260 or ACC 256) and completed 45 units or more and (Admission to HRM Mgmt (BS) or Int'l Hospitality Mgmt (BS) ((HRM Major or Restaurant Mgmt (CERT) or Int'l Tourism Mgmt (CERT)] or Business Professional Program or Int'l Exchange Student Group)) *if there has been a previously approved UCC/UGC/ECCC change since the last catalog year, please copy the approved text from the proposal form into this field. 7. Justification for course change. The justification for this is the importance of revenue management in all hospitality businesses. This component will focus on understanding demand, external markets, customers, and competition in maximizing restaurant revenues. It will include how a restaurant can produce the highest amount of revenue possible for a certain time period. 8. Effective of what term and year? BEGINNING Fall 2014 . IN THE FOLLOWING SECTION, COMPLETE ONLY WHAT IS CHANGING CURRENT PROPOSED Current course subject and number: Proposed course subject and number:
6. Current title, description and units. Cut and paste, in its entirety, from the current on-line academic catalog* . HA 355 FOOD AND BEVERAGE COST CONTROL (3) Description: Management of systems and techniques used to control food, beverage, and labor costs in the hospitality industry. Letter grade only. Units: 3 Prerequisite: [(HA 170 or CIS 120) and ACC 255 and (HA 260 or ACC 256) and Admission to HRM Mgmt (BS) or Int'l Hospitality Mgmt (BS) or Restaurant Mgmt (CERT) or Int'l Tourism Mgmt (CERT)] or Business Professional Program or Int'l Exchange Student Group Show the proposed changes in this column Bold the proposed changes in this column to differentiate from what is not changing, and Bold with strikethrough what is being deleted. HA 355 FOOD AND BEVERAGE REVENUE MANAGEMENT AND COST CONTROL FOR RESTAURANTS (3) Description: Management of systems and techniques used to control food, beverage, and labor costs in the hospitality industry. The Revenue Management and Cost Control for Restaurants course is a study of the systems and techniques utilized to control food, labor, beverage and other costs as well as manage revenue in the foodservice industry. Letter grade only. Units: 3 Prerequisite: [(HA 170 or CIS 120,) and ACC 255, HA 270, and (HA 260 or ACC 256) and completed 45 units or more and (Admission to HRM Mgmt (BS) or Int'l Hospitality Mgmt (BS) ((HRM Major or Restaurant Mgmt (CERT) or Int'l Tourism Mgmt (CERT)] or Business Professional Program or Int'l Exchange Student Group)) *if there has been a previously approved UCC/UGC/ECCC change since the last catalog year, please copy the approved text from the proposal form into this field. 7. Justification for course change. The justification for this is the importance of revenue management in all hospitality businesses. This component will focus on understanding demand, external markets, customers, and competition in maximizing restaurant revenues. It will include how a restaurant can produce the highest amount of revenue possible for a certain time period. 8. Effective BEGINNING of what term and year? Fall 2014 . IN THE FOLLOWING SECTION, COMPLETE ONLY WHAT IS CHANGING CURRENT PROPOSED Current course subject and number: Proposed course subject and number: