RECMÂ 0120. Hospitality Cost Control
Units: 3
Advisory: Completion of BUS 201 and BUS 202 with grades of "C" or better
Hours: 54 lecture
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. (CSU)
RECM 0120 - Hospitality Cost Control
http://catalog.sierracollege.edu/course-outlines/recm-0120/
RECM 0120 - Hospitality Cost Control
Recreation Management
http://catalog.sierracollege.edu/departments/recreation-management/
Recreation Management is designed to explore the skills needed to manage programs and events in a variety of recreational settings that include city parks and recreation programs, state and national parklands, hotels, playgrounds, forests, beaches, health clubs, tourism destinations and non-profit community centers. Career fields in recreation include public service, private recreation, outdoor recreation and leadership positions.
Course Identification Numbering System (C-ID)
...0004B HOSP 100 RECM 0100 HOSP 120 RECM 0120 HOSP 140 RECM 0084 ITIS 110...
