RECM 120 - Hospitality Cost Control
- Recent Professors
- Jason S. Gantt
- Recent Semesters
- Fall 2026, Fall 2025
- Class Size
- Not published
- Difficulty
- 6.9Demandingout of 10
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of RECM 120
- 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. (C-ID HOSP 120) (CSU)