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HCD 206Food Purchasing & Cost Cont.
Middlesex College · 3 credits · UGRD
Catalog
Principles and management of cost control systems for planning, controlling and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety and ethical considerations in the procurement process. Industry Certification
Recent sections
Fall 2026 · 1 section
Sep 8 – Dec 18
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 01Class #3050-HCD-206-01 | Monday 12:30 PM - 2:25 PM Main Hall 120 (Lecture)Monday 12:30 PM - 2:25 PM 2:30 PM - 4:25 PM Main Hall 120 (Laboratory) | Main Hall 120 | Cicerale, V |