• CAI-123 : Storeroom & Purchasing Operations

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Prerequisites:
    None
    Corequisites:
    None
    Credits:
    2
    This course introduces the student to the purchasing function in a food service organization. Emphasis is placed on the methods of controlling costs, while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Specification-writing, ordering, receiving, storing, issuing, controlling, and inventory are discussed at each stage of the purchasing process. Students will also receive practical experience in the receiving and issuing of food products.