Sustainable Purchasing and Controlling Costs - CUL209

  This course introduces the student to the methodologies and tools used to control costs and purchase supplies. This course helps the student value the purchasing, planning, and control processes in the food and beverage industry. Primary focus is on supplier selection, planning, and controlling costs, with an introduction to the study of sustainable products and approaches. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls.
  5.5 weeks
  3 * CLICK HERE to view credit hour description
  44 hours
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materials information.
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  CLICK HERE to view topical outline.