CULN 202 - Food Purchasing and Cost Control

Institution:

Bucks County Community College

Subject:

Description:

This course focuses on the principles used in purchasing ingredients, supplies, and equipment for the hospitality industry. Specific topics include product cost analysis, selection, ordering, storing, and portioning. The impact of receiving, inventory control, and the use of standardized recipes on cost control are explored.

Credits:

3.00

Credit Hours:

Prerequisites:

HOSP100 (C or better) or permission of the Department of Business + Innovation

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

08/15/2021 - 08/14/2021 

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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