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Apr 19, 2024
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2019-2020 Catalog [ARCHIVED CATALOG]
Course Codes and Descriptions
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Use the course Filter box below to narrow the list to the subject are your are looking for. For additional information on course descriptions view the details by Course Description Details .
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Culinary Arts |
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CA 213 - Food Purchasing and Cost Control Credit Hours: 3
Contact Hours: 3
Prerequisites/Other Requirements: None
English Prerequisites: None
Math Prerequisites: None
Corequisites: None
Description: In this course, students learn how to control costs in a food service operation in order to stay profitable. A four-step control process is used to develop an understanding of the effects of control processes on purchasing, receiving, storing, and the issuing and production of goods and services. Students also learn and apply the terminology and calculations involved in labor cost. Principles of sales forecasting is introduced.
Department Consent: No Department Consent Required
General Education Distribution Category Met: None
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