HM 340 - Cost Control in the Food Service Industry
- Recent Professors
- Scott Singer
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025
- Class Size
- Not published
- Difficulty
- 4.8Moderateout of 10
- Credits
- 2
- Prerequisite
- HM 100 with a grade of "C" or better
- Spring 2027 Sections
- View Spring 2027 sections of HM 340
- Transfers To
- CSU
- Description
- This course covers accounting and cost control principles in the food service industry. It includes the use of accounting techniques to analyze food and labor cost control, business operations, budgeting, financing, and profit and loss statements.