CUA 213 - Food Purchasing & Cost Control

Institution:

Bishop State Community College

Subject:

Description:

3 credits, 3 hours (3-0-0) Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing and food service ethics. Upon completion, the student should be able to apply effective purchasing techniques based on the end-use of the product.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bishop.edu

Phone Number:

(251) 405-7000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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