FN 154 - HOSPITALITY - PRODUCTION AND COST CONTROL
- Recent Professors
- K. Lunetto
- Recent Semesters
- Fall 2024, Fall 2023
- Class Size
- 45 students
- Difficulty
- 5.9Demandingout of 10
- Credits
- 3
- Fall 2024 Sections
- View Fall 2024 sections of FN 154
- Transfers To
- Not transferable
- 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. (formerly FN 154)