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Apr 28, 2024
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2020-2021 Catalog [ARCHIVED CATALOG]
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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. Grading Method: GR - Letter Grade or Pass/No Pass NR
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