CUA 213 : Food Purchasing and Cost Control

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Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
3
Lab Hours
0

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C