HOTFS 20 - Purchasing,Cost Controls,andMenu Planning

Institution:

Chaffey College

Subject:

Description:

Class hours: 32-36 lecture. Transfer Credit: CSU. Principles, policies, and procedures associated with the procurement and conveyance of food and beverages in the food service industry. Focus on systems for selecting product, appropriate receipt and storage, inventory controls, menu item specification development, commercial menu costing strategies, and descriptive menu design and marketing. 1307.10

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.chaffey.edu

Phone Number:

(909) 652-6000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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