CLR 205 - Purchasing Procedures

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

This course provides an overview of the management function of purchasing supplies for a foodservice operation. By creating policies and procedures, students learn the importance of purchasing in the operation of a profitable business. This course emphasizes product specifications, cost analysis, yields, controls and record keeping at each stage of the purchasing cycle.

Credits:

3.00

Credit Hours:

Prerequisites:

CLR 102   

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ccac.edu

Phone Number:

(412) 323-2323

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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