Purchasing and Cost Control

Catalog description

Introduces students to the study of product selection, purchase and storage of hospitality supplies. Students will learn to survey purveyors, write specifications, place orders, evaluate quality vs. cost and keep purchasing financial records. This course also provides students with a wide range of knowledge and specific solutions needed to keep costs low and margins high. Students will be able to apply technology to cost control and employ manager-developed excel spreadsheets and Internet access. Content will examine uniform systems of accounts for restaurants, menu analysis and cost/volume/profit analysis menu pricing and strategy.