2015-2016 Catalog 
    Mar 01, 2021  
2015-2016 Catalog [ARCHIVED CATALOG]

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CULA 2375 - Purchasing and Cost Control

(Formerly CUL 2010)
3 Credits
3 Class Hours

Provides the student with the methodologies and tools to control food, beverage, labor and other costs within a hospitality business. Topics include hospitality purchasing principles. This course regularly uses basic mathematics. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): INFS 1010  

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway


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