Hospitality Cost Control

Catalog description

The course focuses on analyzing and managing food, beverage, labor and other costs within a hospitality operation. There is an emphasis on problem solving and applying cost control techniques to maximize profits while managing expenses. Topics covered include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor controls. ADVISORIES: ENGL C1000 or ENGL C1000H. (A, CSU) (C-ID HSP 120)