HRM 57 - Hospitality Cost Control
- Recent Professors
- Susan Chavez
- Recent Semesters
- Fall 2026, Spring 2026, Fall 2025
- Class Size
- 35 students
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of HRM 57
- Transfers To
- CSU
- Description
- Analyzing and managing food, beverage, labor, 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 costing and pricing, theft prevention, and labor control.
- Usually Held
- Tue Thu 8:00am–9:25am