CULA 220 - Purchasing and Cost Control

Credit(s): 3

Prerequisite(s): appropriate math placement test score or a grade of “S” or “C” or better in M 065~.
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)