HSP 20 - HOSPITALITY COST CONTROL
- Recent Professors
- J. Cardella
- Recent Semesters
- Fall 2026
- Class Size
- 50 students
- Difficulty
- 5.7Moderateout of 10
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of HSP 20
- Transfers To
- CSU
- Description
- The 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 controltechniquestomaximizeprofitswhilemanagingexpenses. Topics covered include establishing standards, cost-volume- profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor controls.