HFT 2451 Cost Control and Purchasing
An overview of the management system with an in-depth study of purchasing and the control component of the management cycle. This course will focus on the principles and practices concerned with the purchase and receipt of food, supplies, and equipment for various food service operations.
Credits
3 cc
Prerequisite
Placement at the college level or completion of the appropriate exit-level developmental course(s) with a grade of C or better.
Offered
FA, SP.