HRM 57 Hospitality Cost Control
3 Units (Degree Applicable, CSU)
Corequisite: HRM 51 (May have been taken previously)
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.