HOSP 201Hospitality Purchasing and Cost Control

Ivy Tech Community College · 3 credits · UGRD

Catalog

CATALOG DESCRIPTION: This course presents the essentials of effective food and beverage control while establishing systems for sale values of food and beverages that are outlined. This course addresses the application of the four-step control process to the primary phases of foodservice operations: purchasing, receiving, storing, issuing and production. Labor costs and sales forecasting are analyzed.

Recent sections

Fall 2026 · 4 sections

Section	Days & time	Location	Instructor
22474Class #22474	Tu · 2:00 – 4:50 PM2026-08-25 - 2026-12-15	Fort Wayne / Coliseum Campus / FWCCC CC1692/93	Parkinson, Aaron W
22474 notes: Component: Lecture; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional

28670Class #28670	Mo Tu · 2:00 – 4:50 PM2026-08-24 - 2026-10-13	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 109-1	Carter, Nicholas B
28670 notes: Component: Lecture; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

29917Class #29917	We · 9:00 – 11:50 AM2026-08-26 - 2026-10-14	Muncie / George & Frances Ball Building / GFBB B108	Pier, Heather Anne
29917 notes: Component: Lecture; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Learn Anywhere