PURCHASING AND COST CONTROL

Catalog description

This course provides students the principles of food and beverage purchasing and cost control systems and methods in the areas of selection, receiving, storing and issuing within the hospitality industry. The student will apply techniques of forecasting, assessment and reporting for food and beverage cost control that determine hospitality profitability. The application of critical thinking, communication, technology, ethics and diversity competencies also uses basic mathematics applications, scientific and quantitative reasoning on a regular basis. The course will use the Internet as a research tool, the e-mail as a means of communications and MS Word and Power Point for papers and projects.