HRM 154
HOSPITALITY COST CONTROL
South Orange County Community College District · UGRD · Fall 2026
1 section
Catalog 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. (formerly FN 154)
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #south_orange_county_district-0836Fall 2026UGRD3.0 credits
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