2014-2015 Catalog 
    Mar 28, 2023  
2014-2015 Catalog [ARCHIVED CATALOG]

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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


Click here for course textbook information.

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