HCM 255 - Purchasing

Prerequisites:
HCM 180, MAT 743
CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

This course will provide the student with a general understanding of purchasing in a professional food service setting and introduce the student to all aspects of obtaining goods: calculating quantities, costs, budgets, menu planning, choosing vendors, delivery schedules as well as storage needs. The student will apply culinary math calculations to analyze purchasing options.

Course Learning Outcomes

1. Understand how to purchase food and beverages.

2. Understand the importance of accurate and complete inventory control systems.

3. Understand vocabulary words related to purchases and vendors.