CRM R110 - Hospitality and Cost Control
- Recent Professors
- Paul Spooner
- Recent Semesters
- Spring 2026, Spring 2025, Spring 2024
- Class Size
- 25 students
- Credits
- 3
- Spring 2026 Sections
- View Spring 2026 sections of CRM R110
- Transfers To
- CSU
- Description
- This course provides an overview of the analysis and management of food, beverage, labor and other costs within a hospitality operation. Students will learn problem solving and application of cost control techniques to maximize profits while managing expenses. The course also focuses on establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.