Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size40–45 studentsCredits4PrerequisiteSuccessful completion of a course at the level of beginning algebra or Appropriate OCC math placement. Transfers ToCSUDescriptionThis course introduces students to the principles of cost control relating to concepts of food, beverage, and labor in the food & beverage industry including budgeting, forecasting, financial analysis, food and labor costs, beverage control, and inventory control. Formerly FSM A240.Usually HeldThu 9:30am–1:45pm, Mon 9:00am–1:15pm, Wed 9:00am–1:15pm 