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: For a hospitality and foodservice operation to become and stay profitable, a manager or owner must be able to control costs. In this course, students explore a four-step control process applicable to foodservice establishments in order to develop an understanding of the effects of these control processes on purchasing, receiving, storing, and the issuing and production of goods and services. Students learn and apply the terminology and calculations involved in labor cost. Principles of sales forecasting is introduced.

Department Consent: No Consent

General Education Distribution Category Met: None