Procurement and Food Service Cost Control

Catalog description

This course provides the student an overview of the storeroom mangers responsibilities in a food service operation. Students will learn the flow of goods as it pertains to the selection, purchase, receipt, and storage of products used in commercial kitchens as well as the formulas, calculations, and conversions used in foodservice facilities for recipe costing. In this course, students will be challenged to assume greater ethical responsibility in product selection standards with regards to sustainability and the effective management of goods through the food service system.