REST 155 - Quantity Food Purchasing

Institution:

Vincennes University

Subject:

Description:

Using menu planning as the foundation of the food service industry, emphasis is placed on the techniques of specification and bid purchasing availability of products, selection of suppliers and the procedures for receiving, storage, inventory control, and ultimate economical use of product. 3 lecture hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

vinu.edu/

Phone Number:

(812) 888-8888

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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