This course is a detailed study of cost control and purchasing procedures found within the hospitality industry. Factors affecting purchasing, receiving, storage, issuing, preparation, service and sales are examined. Students execute requisitioning, ordering, purchasing for various kitchens. Computer technology and practical applications are implemented throughout the course.
Prerequisite: SD-087 Introduction to Hospitality or SD-008 Professional Food Preparation Techniques
Total Program Hours: 45 hours
Purchasing and Cost Control
This course runs for the Academic Calendar Spring 2, February 7, 2023 – May 7, 2024.
This class meets online asynchronous.
Detailed class information will be posted on Canvas. For further inquiry please contact the professor, John Bandman, at [email protected].
Course: Purchasing and Cost Control
| Start Date | End Date | Fee | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| February 7th, 2024 | May 7th, 2024 | $450 | |||||||||||||||||||
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