FSM 213 - Quantity Food Purchasing

Institution:

College of Lake County

Subject:

Description:

Principles and procedures of quantity purchasing including development of standards, cost controls, budgeting, and record keeping systems for food, beverages, equipment, and supplies. Vendor relations, legal factors, and storage requirements are included. Prerequisite: One FSM course Course fee

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.CLCILLINOIS.EDU

Phone Number:

(847) 543-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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