HRM 154 - HOSPITALITY COST CONTROL
- Recent Professors
- K. Lunetto
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026, Fall 2025
- Class Size
- 45 students
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of HRM 154
- Transfers To
- CSU
- 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)