Recent ProfessorsNot yet assignedRecent SemestersSpring 2027, Fall 2026Class Size50 studentsCredits3 Transfers ToCSUDescriptionThis course actively explores how to analyze and manage food, beverage, labor, and other costs within a hospitality operation. Students will apply cost control techniques and problem-solving strategies to maximize profits while effectively managing expenses. Key topics include setting standards, conducting cost-volume-profit analysis, forecasting, implementing purchasing and storage controls, calculating menu costs and pricing, preventing theft, and optimizing labor management. (A, CSU) 