CUL111 — Food Purchasing and Cost Control
CUL 111 - Food Purchasing and Cost Control CUL 111 - Food Purchasing and Cost Control Description: Methods to control costs in a food service operation while making a profit. Focus is on principles and procedures of an effective food purchasing system. Preparation for ServSafe certification. Lecture: 3 Lab: 0 Course Content: Operation procedures Inventory cost control Recipe conversions Menus Profit and loss statements Organic foods Sustainable foods Purchasing systems Point of sales systems Bakery design ServSafe certification Learning