HRM260 — Purchasing and Cost Controls
3 credit hours - 15 hours of lecture, 60 hours of lab Learn principles of food and beverage purchasing and cost controls as applied to food-service operations. Study the procurement and control of food, beverage, and labor cost controls. Discuss budgets for food service operations, menu analysis, pricing, and planning. Apply theories of product selection and grading, specifications, production identification, product yield, physical properties, and other factors in lab classroom settings. Lab fee $260. Note: Student must provide the required HCAT uniform of white chef coat, scarf, apron, checkered kitchen pants, black non-slip closed toe shoes, chef hat and knife kit. Location(s) Typically Arnold Main Campus (MC) and Off Campus (OF) Term(s) Typically all and spring Course
Prerequisites: HRM111, HRM121, HRM124