To provide hospitality students with a fundamental understanding of how to record and report transactions (i.e., “the numbers”) in the hospitality industry according to generally accepted accounting principles (GAAP), as well as, more importantly, how the underlying transaction costs and revenues can be analyzed and then used to control and manage hotel and restaurant operations.

An introduction to the basics of event and meeting planning, including types of events and meetings, plus all the necessary steps needed to plan a successful event and meeting, from site selection and budget to space planning and food and beverage options.