CART 210 - Purchasing and Cost Control

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

This course is designed to teach the student to understand the overall concept of purchasing and receiving practices in quality food service operations. To be able to apply knowledge of quality standards and regulations governing food products to the purchasing function. The student will receive and store food and non-food items properly. This course is designed to teach the management of monetary dimension of the hospitality industry. The student will be required to take the certification exam for the Management certificate from the National Restaurant Association.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wvncc.edu/

Phone Number:

(304) 233-5900

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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