CULA1335 — Purchasing and Cost Control
This course is designed to develop an understanding of the overall concept of purchasing and receiving practices in quality foodservice operations. Methods to control costs while maintaining strict quality standards through effective management practices are examined.
Prerequisites: CULA1000
Part of
- Culinary Arts Associate of Applied Science Degree
- Culinary Entrepreneur Associate of Applied Science Degree
- Culinary Entrepreneur Occupational Certificate
- Culinary Manager Occupational Certificate
- Baking and Pastry Entrepreneur Associate of Applied Science Degree
- Pastry Entrepreneur Occupational Certificate