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