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Mar 28, 2024
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HCM 255 - Purchasing 3.00 Credit(s)
This course will provide the student with a general understanding of purchasing in a professional food service setting and introduce the student to all aspects of obtaining goods: calculating quantities, costs, budgets, menu planning, choosing vendors, delivery schedules, and storage needs. The student will apply culinary math calculations to analyze purchasing options. 59.4 Lec. Hrs.
Prerequisite(s): A minimum grade of C in HCM 180 and HCM 265
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