CULA267 — Purchasing/Cost Controls
This course addresses the fundamentals of selection, procurement, storage, receiving, and cost controls used by food service establishments. Principles of purchasing and management cost controls will be examined for their effect on profitability of food service operations.
Prerequisites: CULA-121, CULP-201, CULA-130, CULA-180, CULA-222, CULP-202, CULA-266