FSS 2130 — PURCHASING AND INVENTORY CONTROL
This is an elective course taken only if you are already employed in the culinary and/or pastry industry to satisfy/replace the internship course. This course includes information on food, beverage, and equipment supply procurement. Emphasis is placed on the procurement organization and its’ role in the organizations, cost vs. value, the differences between direct and indirect procurement, and stakeholder management. Students will learn to create safety, sanitation, supply receiving and storage standards.