CART130 — Costing, Planning, and Procurement
4 credits Students learn how to calculate food and restaurant operation costs. Students will also learn basic principles of food and equipment purchasing and purveyor selection. The primary focus is on how operating costs and proper management of inventory are essential to a successful restaurant operation. Prerequisites: CART 110 , CART 115 , CART 140 , and MATH 87 or AHSE 66 Corequisites: CART 120 Course
Prerequisites: CART110, CART115, CART140, MATH87, AHSE66