CUA213 — Food Purchasing and Cost Control
CUA 213 - Food Purchasing and Cost Control CUA 213 - Food Purchasing and Cost Control 3 Hours: 3T Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, the student should be able to apply effective purchasing techniques based on the end-use of the product.