CUL 2010 - Purchasing & Cost Control

3 Credits
3 Class Hours

An introduction to the food distribution system and purchasing procedures. Topics include the function of the purchasing agent, product selection, purchasing procedures, inventory control, menu pricing, food cost, sales, inventory levels, spoilage, waste inventory values, and menu analysis. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.

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