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