HCTM 121 - Hospitality Cost Control
- Spring 2026 Sections
- View Spring 2026 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.