Catalog 2020-2021 
    
    Jul 02, 2022  
Catalog 2020-2021 [ARCHIVED CATALOG]

CART 130 Costing, Planning, and Procurement

5 credits
Students learn how to calculate food and restaurant operation costs. Students will also learn basic principles of food and equipment purchasing and purveyor selection. The primary focus is on how operating costs and proper management of inventory are essential to a successful restaurant operation.

Prerequisites: CART 110 CART 115 , and MATH 087   

Corequisites: CART 120  

Course Outcomes
Upon successful completion of this course students will be able to:

  • Calculate food costs for various menus used in the food service industry
  • Construct menus for various food service operations
  • Recognize and order products as per food specifications outlined by purveyors
  • Inventory food and beverage products
  • Demonstrate proper and ethical purchasing procedures
  • Evaluate quality of received food products
  • Identify how to select purveyors
  • Describe inventory cost control techniques

Program Outcomes
This course teaches to the following program outcome:

  • meet the Skills Standards of American Culinary Federation

Total Hours: 50 Theory (Lecture) Hours: 50