HOSP 021FOOD, BEVERAGE, AND LABOR COST CONTROL

Catalog

Financial management of food, beverage, labor, supplies, and other costs within a hospitality operation. Overview of structure and financial performance with an emphasis on problem solving and application of cost control techniques, such as cost, volume, and profit relationships and establishing cost standards, to maximize profits while managing expenses. Customer service, sociocultural trends, and career opportunities are explored. Total of 54 hours lecture. Transfer Credit: CSU C-ID: HOSP 120 Grade Mode: L, A, P