HOSP 205 Cost Management
includes a study of all cost factors that relate to the hospitality industry. It covers how to measure cost, how to use the information gathered, how to check those costs in control, and what all of these factors mean to the establishment. Food and beverage control cover everything from receiving to waste and portion control. Labor is also discussed and how labor costs can be tracked and how staff should be trained to minimize cost factors. This course is applicable toward all certificates, AAS, ALS (credit hours 4.0, lecture hours 4.0).
Prerequisite
eligibility for
ENGL 101, CIS 110, and BUS 110 (or CA 150)