CULI 2870Cost Management

Metropolitan Community College Area · 4.5 credits · UGRD

Catalog

Students explore and discover methods and systems of food and supply procurement and practice all stages of inventory processes. Through practical application of lessons, they examine, analyze and utilize tools that are essential to managing costs, and the flow of food and supplies, throughout a foodservice operation.

Recent sections

Fall 2026 · 1 section

Sep 14 – Nov 23

Section	Days & time	Location	Instructor
H4BClass #405275-CULI-2870-H4B	Monday, Wednesday 8:30 AM - 10:20 AM Fort Bldg 023 316 (Laboratory)8:30 AM - 10:20 AM Online Courses NET (Hybrid)	Fort Bldg 023 316Online Courses NET	James K. Davis