CUL 120 Purchasing
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.
Course Information
Course ID:
CUL 120
Class:
2
Lab:
0
Credit:
2
Work Ex/Clinical:
0
Prerequisite:
None
Co-requisite:
None
Course Availability:
Spring