CLM 130INVEN PURCH & COST

Catalog

Inventory, Purchasing & Costing is the study of procedures and practices in maintaining inventory, purchasing quality product and keeping costs in control. The success of any hospitality related business is directly related to maintaining and understanding financial information. Topics include quantity purchasing, inventory controls in receiving & storage, food cost, beverage cost, labor cost, staff scheduling and operational costs. Application of general accounting principles and the utilization of basic accounting generated information in the analysis and decision-making process for a hospitality business is covered. (1.2-Articulated)