# HTM102 - Math in Hospitality

 Semester Fall - 2020 Summer - 2020 Winter - 2020 Fall - 2019 Summer - 2019 Winter - 2019 Fall - 2018 Summer - 2018 Winter - 2018 Fall - 2017 Winter - 2017 Fall - 2016 Summer - 2016 Winter - 2016 Fall - 2015 Summer - 2015 Winter - 2015 Fall - 2014 Summer - 2014 Winter - 2014 Fall - 2013 Summer - 2013 Winter - 2013 Schools offering this subject Select school School of Hospitality and Tourism Last revision date May 25, 2020 1:51:34 AM Last review date Aug 4, 2020 4:04:34 PM

Subject Title
Math in Hospitality

Subject Description

This one semester subject provides students with the fundamentals of mathematics for hospitality.  Practical exercises and examples related to the industry will be used. The course content includes topics relating to menu pricing, food cost, yield and price factors, as well as break even analysis. In addition to covering all required topics, an objective of this subject is to improve the student's overall ability and confidence in hospitality mathematics.

This course is equivalent to HTM140.  All students are placed in either course upon completion of an assessment test.

Credit Status
One credit.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Solve algebraic equations
2. Use basic mathematical concepts to solve problems
3. Identify key hospitality and menu pricing techniques
4. Utilize key hospitality and tourism profitability measurements
5. Describe yield management, and its application in the hospitality industry
6. Identify different costs involved in a hospitality business
7. Perform break even, and profit analysis

Essential Employability Skills
Respond to written, spoken, or visual messages in a manner that ensures effective communication.

Execute mathematical operations accurately.

Apply a systematic approach to solve problems.

Use a variety of thinking skills to anticipate and solve problems.

Take responsibility for one's own actions, decisions, and consequences.