HSP 120 - Hospitality Cost Control
- Recent Professors
- Not yet assigned
- Recent Semesters
- Winter 2027
- Class Size
- 35 students
- Difficulty
- 5.7Moderateout of 10
- Credits
- 4.5
- Winter 2027 Sections
- View Winter 2027 sections of HSP 120
- Transfers To
- CSU
- Description
- This course focuses on analyzing and managing food, beverage, labor, and other costs within a hospitality operation. There is an emphasis on problem solving and applying cost control techniques to maximize profits while managing expenses. Topics covered include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.