CULA 220 - Purchasing and Cost Control

Credit(s): 2

Students explore both the purchasing procedures for foodservice operations and the planning and control processes in the food and beverage industries. Topics include menu pricing, cost-volume profit analysis, and food, beverage, and labor costs. Focus is on inventory control, production projections, cost determination and analysis, income control, training and other costs associated with labor. (Spring Semester)

Course Learning Outcomes

Perform basic culinary math functions using MS Excel.
Discuss purchasing and its value in the food service industry.
Understand and discuss the importance of purchasing (business) ethics in the food service industry.
Identify the steps of successful purchasing.
Calculate food and beverage percentages.
Calculate labor costs and percentages.
Cost standard recipes.
Determine the selling price of a menu.
Describe the various approaches to pricing.
Discuss the relationship of food and labor costs and apply them to a financial statement.
Discuss job descriptions, job specifications and organization charts and explain why they are important.
List industry acceptable cost‑of‑sales adjustments.
Define the terms yield, production loss and standard yield.
Explain how yield percentage is used to calculate cost per servable pound.
Understand and apply quantitative concepts and reasoning using numerical data.