CULN 271 – Hospitality Purchasing and Cost Control
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.