CULN 202 - Hospitality Cost Control
- Recent Professors
- Jacob A. Rojas
- Recent Semesters
- Spring 2027
- Class Size
- 40 students
- Difficulty
- 4.7Moderateout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of CULN 202
- Transfers To
- CSU
- Description
- Analyzing and managing food, beverage, labor, and other costs within a hospitality operation. Emphasis on problem-solving and 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.
- Usually Held
- Mon 5:00pm–8:10pm