CULA 180 Food Service Purchasing

Purchasing for food service managers. The student will learn the basic principles and functions of purchasing, cost control as related to purchasing, and food commodities, as well as supplies and services.

Credits

3.00 Credits

CULA 180Food Service Purchasing

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

3.00 Credits

III. Catalog Course Description

Purchasing for food service managers. The student will learn the basic principles and functions of purchasing, cost control as related to purchasing, and food commodities, as well as supplies and services.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

V. Topical Outline (Course Content)

VI. Delivery Methodologies