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  • HRCM-012 Hospitality Cost Control (3 Credits)

    HRCM 012 covers analyzing and managing of food, beverage, labor, and other costs within a hospitality operation. This course emphasizes problem solving and applying cost control techniques to maximize profits while managing expenses. Topics within this course include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls,menu costing and pricing, theft prevention, and labor control.
    Requisites:
    Advisory(s): CUL 003 - Recommended to be taken either prior to or at the same time as this course, but is not required.
    None
    Locations:
    Offered:
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