This course provides an overview of the analysis and management of food, beverage, labor and other costs within a hospitality operation. Students will learn problem solving and application of cost control techniques to maximize profits while managing expenses. The course also focuses on establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control. Field trips may be required. Transfer credit: CSU. Transfer credit: CSU.
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