FSM 230 - Purchasing for Foodservice Systems

Institution:

Wayne County Community College District

Subject:

Description:

PrerequisiteFSM 145 Topics of discussion includefundamentals of food and equipment purchasing, food storage, inventory, cost controls, development of specifications, budget analysis, data processing, receiving, storage, issuing and inventory control. The purchasing subsystem is viewed as one component of the foodservice system with the menu as the central focus. A strong emphasis is placed on quality, quantity and cost control. Field trips to vendors, food brokers, and facilities that engage in institutional feeding are mandatory. Students are required to utilize the computer programs designed for purchasing activities. This is a Manage First Certificate course that meets the criteria for NRA Education Foundation certification.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wcccd.edu

Phone Number:

(313) 496-2600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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