Recent SemestersFall 2026Class Size38 studentsCredits3PrerequisiteRecommended Preparation: CULIN 237, CULIN 028, CULIN 235, CULIN 232, CULIN 238, CULIN 242. Transfers ToCSUDescriptionTheory and techniques of food-service and hospitality management: Analyzing food, beverage, labor cost, 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 coating and pricing, theft prevention, and labor control. Formerly offered as CULIN 53 and 243.Usually HeldMon 1:00pm–3:50pm 