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.