CUL 210 - Foodservice Purchasing

Course Description

This course provides an overview of the process of selection and procurement used in various foodservice operations. Main topics include: distribution systems; purchasing goals and options; financial considerations; receiving, storage and issuing of food and non-food products. Upon successful completion of this course, students should be able to: Understand the importance of effective purchasing Demonstrate knowledge of various purchasing options available in foodservice Exhibit the ability to develop product specifications Demonstrate the ability to determine appropriate purchase amounts Understand the financial responsibilities of a purchaser Identify the key strategies for directing the purchasing function Recognize the elements representing value in purchasing Identify various selection factors when purchasing both food and non-food

Credit Hours: 3
Lecture Hours: 3

Course Prerequisites: MAT 040 Co-Req: taken with CUL 215