HRC 231 — C Cost Control in Hospitality 3 Units
Term hours: 54 lecture. Examination of cost control and revenue management best practices. Students will identify, analyze, and solve problems in order to keep costs low and profit margins high in the hospitality industry. Areas covered in course include: management of revenue and expenses, cost of goods, profit relationships, forecasting, use of technology to enhance controls, financial analysis and labor control and theft avoidance. (CSU, C-ID:HOSP 120).