HMGT 2820 - Foodservice Cost Control and Purchasing

Institution:

Walters State Community College

Subject:

Description:

Students will learn how to control expenses organized around the operating cycle of the control system with a focus on bottomline profi t and budgetary goals. Methods of choosing suppliers and products, receiving and storing products and evaluating cost control methods through the act of purchasing will also be discussed. F, S

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ws.edu

Phone Number:

(423) 585-2600

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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