CUL 210 - Foodservice Purchasing

Institution:

Delaware County Community College

Subject:

Culinary Arts

Description:

This course provides an overview of the process of selection and procurement used in various foodservice operations. Main topics include: distribution systems; purchasing goals and options; financial considerations; receiving, storage and issuing of food and non-food products. Upon successful completion of this course, students should be able to: Demonstrate an understanding of the importance of effective purchasing; Demonstrate knowledge of various purchasing options available in food service; Exhibit the ability to develop product specifications; Demonstrate the ability to determine appropriate purchase amounts; Demonstrate an understanding of the financial responsibilities of a purchaser; Identify the key strategies for directing the purchasing function; Identify the elements representing value in purchasing; Identify various selection factors when purchasing food and non-food items.

Credits:

3.00

Credit Hours:

Prerequisites:

MAT 050 or Appropriate Placement Test Scores

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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