CULA 2375 - Purchasing and Cost Control

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): BUSN 1360

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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