CA 201 - Hospitality Cost Control and Financial Analysis

Credit Hours: 2
Contact Hours: 2

Prerequisites/Other Requirements: CA 140 (C or Higher)

English Prerequisites: None

Math Prerequisites: None

Corequisites: None

Description: In this course students learn to construct a food service profit and loss statement, line by line, and the cost control practices associated with each line. The relationship among sales, costs, and profits are emphasized. Student learn how to calculate and use the break even analysis and cash flow analysis as they apply to the food service industry. An understanding of how to properly forecast sales and budget costs in the food service industry is provided.

Course Fee: $5.00

Department Consent: No Consent

General Education Distribution Category Met: None