FOODS 230 - Food & Beverage Purchasing and Cost Control

3 credits

Analysis of the responsibilities and ethics of the food buyer. Experience in determining needs and in writing specifications for food items; methods of controlling costs and quality standards; buyer protection agencies.

Pre or Corequisites: FOODS 111 - Principles of Food Preparation (Lecture), FOODS 112 - Principles of Food Preparation (Lab), FOODS 115 - Introduction to the Hospitality Industry, and MGT 101 - Business Organization and Management.

Or departmental permission.
Offered spring semester.