CA 201 - Hospitality Cost Control and Financial Analysis

Credits: 2
Contact Hours: 2

Prerequisites: CA 140 (C or Higher)

Corequisites: None

College Level Prerequisites: None

Description: 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. The student will learn how to calculate and use the breakeven 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.

Department Consent: No Consent

General Education Distribution Category Met: None