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 Food Purchasing and Cost Control, you will learn the real-world skills to keep a food service operation profitable—whether you dream of opening your restaurant or leading a high-powered kitchen team. Finding suppliers and placing orders, controlling food and labor costs, and determining selling prices are just a couple of the concepts we’ll dive into. You will develop an understanding of inventory management, how to prevent waste and principles for forecasting sales to stay ahead of the game. You also learn the ins and outs of labor costs to maximize efficiency without sacrificing quality.

Department Consent: No Department Consent Required

Dual Enrollment Allowed: Yes
General Education Distribution Category Met: None