CUL 210 — Foodservice Purchasing

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.

Part of

• Business Management, Associate in Applied Science (BMGT)
• Culinary Arts, Associate in Applied Science (CUL)
• Hospitality Studies, Associate in Applied Science (HOSP)

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