HOSP 150 - Hospitality Cost Control
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 3
- Prerequisite
- None
- Transfers To
- CSU
- Description
- This course introduces students to the analysis and management of food, beverage, labor, and other costs within a hospitality operation. It 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. C-ID HOSP-120.