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Class Notes for HTM 2030 at University of Guelph

Control Systems in the Hospitality Industry

HTM 2030
Final Exam
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Exam Study Guides for HTM 2030
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HTM 2030 Lecture 23: Chapter 20 – Training Staff, Chapter 21 - Monitoring Staff
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Chapter 20 Training Staff Training - Individuals acquire t...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 22: Chapter 19 - Labour Performance Standards
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Chapter 19 Labour Performance Standards Labour Standards - ...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 21: Chapter 18 – Labour Costs
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Chapter 18 Labour Costs Introduction to Labour - Labour is ...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 20: Chapter 16 – Beverage Monitoring
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Chapter 16 Beverage Monitoring Monitoring Sales - It is ess...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 19: Chapter 15 – Beverage Production
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Chapter 15 Beverage Production Objectives of Production Control ...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 18: Chapter 13 and 14 – Beverage Purchasing
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Chapter 13 and 14 Beverage Purchasing, Receiving, Storing and Issu...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 17: Chapter 12
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Chapter 12 & 17 Controlling Food and Beverage Sales Sales Control...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 13: Chapter 11 – Menu Engineering
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Chapter 11 Menu Engineering We take dollars, not percentages, to...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 11: Chapter 8
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Chapter 8 Inventory Management - Operators are responsible f...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 13: Chapter 10
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Chapter 10 Monitoring: Actual vs Standard Food Costs Achievable ...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 12: Chapter 9 – Determining Daily Food Costs
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Chapter 9 Determining Daily Food Costs Timely Information Many ope...

Hospitality and Tourism Management
HTM 2030
William Murray
HTM 2030 Lecture 10: Cost of food issued

Cost of food issued Opening inventory + Purchases = Total availabl...

Hospitality and Tourism Management
HTM 2030
Iain Murray
HTM 2030 Lecture 9: Chapter 9 – determining daily food costs

Chapter 9 – determining daily food costs The danger of slow reacti...

Hospitality and Tourism Management
HTM 2030
Iain Murray
HTM 2030 Lecture 8: Purchase methods

Purchase methods For non perishable goods, there are two basic met...

Hospitality and Tourism Management
HTM 2030
Iain Murray
HTM 2030 Lecture 7: Post midterm

Post midterm Review of sequence Production controls • Desig...

Hospitality and Tourism Management
HTM 2030
Iain Murray
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