CRM R110 Hospitality and Cost Control
- Course Description:
- This course provides an overview of the analysis and management of food, beverage, labor and other costs within a hospitality operation. Students will learn problem solving and application of cost control techniques to maximize profits while managing expenses. The course also focuses on establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control. Field trips may be required. Transfer credit: CSU. Transfer credit: CSU.
- Meets General Ed Areas:
- Course Corequisites:
- NONE
- Field trips
- may be required.
Section Information as of 01-JUL-2026 08:07:07 PM
- CRN: 30504
- Instructor: Spooner, Paul
- Section Corequisites: NONE
- Oxnard College Map
- Delivery Mode: This is a fully online class without pre-scheduled meetings.
- Course Materials: Oxnard College Bookstore
Meeting Time and Location
| 3.50 HRS/WK ONLINE | Oxnard Online (Canvas) | 02/03/25 | 05/23/25 | |||||||
| Capacity | Taken | Available |
|---|---|---|
| 25 | 12 | 13 |
| Capacity | Taken | Available |
|---|---|---|
| 0 | 0 | 0 |
Critical Dates for this Course
| Term: | Spring 2025 |
|---|---|
| Last day to add class: | 24-FEB-2025 |
| Last day to drop with a refund: | 11-FEB-2025 |
| Last day to drop without a "W": | 24-FEB-2025 |
| Last day to drop with a "W": | 30-APR-2025 |
| Census Date: | 25-FEB-2025 |
