CUL 120 - Purchasing

Class Hours 2
Lab Hours 0
Clinical Hours 0
Work Experience 0
Credit Hours 2
Minimum State Prerequisites: None
Minimum State Corequisites: None
Local Prerequisites: None
Local Corequisites: None

This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.

College Transfer: N/A