HOSP 120 - Hospitality Cost Control
- Fall 2026 Sections
- View Fall 2026 sections of HOSP 120
- Transfers To
- CSU
- Description
- Analyzing and managing food, beverage, labor and other costs within a hospitality operation. Emphasis on problem-solving, applying cost-control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control. This course is not open to students who have taken CA 126 Food Production Cost, Control