This course provides an in-depth study of cost control and purchasing procedures in the hospitality industry. Students examine the key factors influencing purchasing, receiving, storage, issuing, preparation, service, and sales. Practical exercises include requisitioning, ordering, and purchasing for different kitchen operations, with an emphasis on applying computer technology and hands-on techniques throughout the course.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-087 | Introduction to Hospitality Management or SD-008 l Professional Food Preparation Techniques

Total Program Hours: 45 hours

Academic Calendar: This course runs for the 2026 Spring 2 from February 4 to May 5, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.