This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product and be able to successfully pass the Manage First competency exam from the NRA.
Course Name
CUL-120
Class Hours
2
Lab Hours
0
Clinical Hours
0
Credit Hours
2
