CUL 204 Food Service Purchasing and Control

A study of the principles in selecting sources, quality, and types of food, and in determining purchase quantities. Also deals with receiving operations and volume assurance including planning, control systems, cost analysis, sales income, and labor costs. 

3 hours lecture.

Credits

3

Prerequisite

BUS 104 or placement into MAT 091

Corequisite

CUL 215.