CULN 271 - Hospitality Purchasing and Cost Control

Credits: 4
Class hours: 3 lecture and 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. F