HRCM 012 - Hospitality Cost Control
- Recent Professors
- Nicole L. Gomez
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 32–35 students
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of HRCM 012
- Transfers To
- CSU
- Description
- HRCM 012 covers analyzing and managing of food, beverage, labor, and other costs within a hospitality operation. This course emphasizes problem solving and applying cost control techniques to maximize profits while managing expenses. Topics within this course include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.
- Usually Held
- Mon Wed 4:00pm–6:50pm