HOSP 120 - Hospitality and Cost Control
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 3
- Transfers To
- CSU
- Description
- (Advisory: BUS 112 Financial Accounting) This course includes analyzing and managing food, beverage, labor, and other costs within a hospitality operation. Emphasizes problem-solving and 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. (CSU)