Recent SemestersSpring 2027, Winter 2027, Fall 2026, Summer 2026, Spring 2026Class Size25–40 studentsCredits3 Transfers ToCSUDescriptionFinancial management of food, beverage, labor, supplies, and other costs within a hospitality operation. Overview of structure and financial performance with an emphasis on problem solving and application of cost control techniques, such as cost, volume, and profit relationships and establishing cost standards, to maximize profits while managing expenses. Customer service, sociocultural trends, and career opportunities are explored. Total of 54 hours lecture. 