Finance & Controlling

Course contents

1. Measuring and managing the financial performance -
1.1 Profit Senisitivity Analysis
1.2 Flow of Cost- Volume - Profit Analysis - Management Decisions
1.3 Menu Engineering, Yield Management
1.4 Operations Budgeting, Forecasting Methods,
1.5 Potential Profit Budgets
1.6 Variance Analysis of Sales and Costs
1.7 Payroll, Production & Performance Control in Tourism
1.8 Marketing Controls: Market Penetration Index (MPI)
1.9 Balanced Scorecard . Flexible Working Hours

2. Case Studies - Controlling Hospitality Management

Department

Master's Program Entrepreneurship & Tourism