CULAR 30 - Cost Control in Hospitality
- Recent Professors
- Ray L. Estrada
- Recent Semesters
- Spring 2027, Fall 2026
- Class Size
- Not published
- Difficulty
- 5.5Moderateout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of CULAR 30
- Transfers To
- CSU
- Description
- This course is an overview of applying cost control techniques in managing food, beverages and labor expense to maximize profit. Topics include: Menu costing and pricing, expense and income statement analysis, purchasing and storage control, loss prevention and waste management.