Transfers ToCSUDescriptionThis course prepares students to analyze and manage food, beverage, labor, and other costs within a hospitality operation. Emphasis is placed 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 costing and pricing, theft prevention, and labor control. Portions of instruction may be offered online; may also be offered fully online. [C-ID HOSP 120]Usually HeldWed 5:30pm–8:40pm 