HCTM 121 - Hospitality Cost Control
- Recent Professors
- Derek J. Corsino
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 35 students
- Difficulty
- 7.0Demandingout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of HCTM 121
- 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.