Description
This course addresses the fundamentals of selection, procurement, storage, receiving, and cost controls used by food service establishments. Principles of purchasing and management cost controls will be examined for their effect on profitability of food service operations.
Credit Hours
3
Offering Cycle
Fall Only
Yearly Cycle
All Years
Instructional Method
50d1e892-b440-4ab0-b6fd-dd9d98aeae39
Contact Hours
3