CUL 116 - Food Service Purchasing And Control

Institution:

Atlanta Technical College

Subject:

Description:

Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation paral el class work. Hours: Class/Week 2 D.Lab/Week 2 Credit 3 Prerequisite: MAT 100

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.atlantatech.edu/

Phone Number:

(404) 225-4400

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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