SCD 252 - Quantity Food Purchasing

Institution:

CUNY LaGuardia Community College

Subject:

Description:

This course covers the technical aspects and procedures involved in forecasting and institutional procurements for foodservice systems. Topics include market analysis, buying ethics, legal aspects, and effective control of food costs. The development and implementation of accurate and precise food commodity specifications, purchasing strategies, portion control methods, inventory controls, and receiving procedures are introduced. Food cost accounting topics and relevant calculations are presented. Term projects are required.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lagcc.cuny.edu

Phone Number:

(718) 482-7200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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