Hospitality Cost Control

Catalog description

Units: 3 Advisory: Completion of BUS 201 and BUS 202 with grades of "C" or better Hours: 54 lecture 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)