CULN 271 – Hospitality Purchasing and Cost Control

 

Credits: 4
Class hours: 3 lecture, 3 lab
Prereq: “C” or higher in ENG 21 and MATH 50H.

Description: This course is an introduction to the principles and practices of purchasing, receiving, storing, and issuing food supplies in a food service organization. Students will be introduced to cost control systems as they apply to restaurants, hotels, and other food and beverage operations. The college’s food service complex will serve as the laboratory for class exercises. The course includes preparation and analysis of financial and control-related reports. Students will utilize computer technology to reinforce their practical experiences and introduce examples of technology practiced in industry.

Fall