FN 154 HOSPITALITY - PRODUCTION AND COST CONTROL

3 Units 3 hours lecture
Transfers: CSU
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.
NR