HGT 160 - Purchasing & Cost Control

Institution:

Robert Morris University Illinois

Subject:

Description:

Students will demonstrate and apply knowledge of the basics of ordering, purchasing, receiving, and storing food and non-food items, physical inventory, food and menu items, food costing and butcher yield tests. Topics of study include: flow of goods, income statements, forecasting sales, controlling labor and food costs. Students will organize and analyze data by using computer applications to prepare spreadsheets and menu mixes for cost control and accounts receivable. The complete cycle of a restaurant will be covered beginning with vendor selection and ending with actual placement beginning with vendor selection and ending with actual placement orders and procurement of product. Some product identification is covered in this class.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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