TADM 225 Profit & Performance: Sustainable Cost Controls provides students with the opportunity to sharpen their financial fluency and operational insight through applied exploration of food and beverage cost control. Students will analyze real-world data to design efficient systems that promote profitability and sustainability in hospitality businesses. Through a sustainability and performance lens, topics explored include recipe and labour costing, menu engineering and inventory management.
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Interpret financial reports and income statements to understand how revenue, expenses and profit flow through a tourism business
- Design cost control systems that support sustainable business practices and operational efficiency
- Describe how effective purchasing and receiving practices impact financial sustainability and quality control
- Evaluate inventory systems and security procedures that protect assets and reduce waste
- Calculate recipe costs and food yields to support menu pricing and minimize loss
- Analyze menu performance using engineering tools and visual data
- Build labour cost models that align staffing with service goals and financial performance
Grading Table
Standard Academic and Career Programs Grading Table
| Percentage | Letter Grade | GPA |
| 90-100 | A+ | 4.33 |
| 85-89 | A | 4.00 |
| 80-84 | A- | 3.67 |
| 76-79 | B+ | 3.33 |
| 72-75 | B | 3.00 |
| 68-71 | B- | 2.67 |
| 64-67 | C+ | 2.33 |
| 60-63 | C | 2.00 |
| 55-59 | C- | 1.67 |
| 50-54 | P | 1.00 |
| 0-49 | F | 0.00 |
| | DNW | 0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.