Catalog 2016-2017 
    Dec 18, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 154 Food and Beverage Procurement

3 credits
This course introduces students to basic principles of purchasing food, beverage, equipment and paper goods, contract services and supplies. Primary focus is on product identification, supplier selection, ordering, receiving, proper storage and issuing process and inventory management.

Prerequisites: CULA 116 , CULA 128 .

Quarters Offered: Winter, Summer

Student Outcomes/Competencies:
Upon successful completion of the course the student will be able to:

  • Facilitate quarterly culinary fiscal inventory of food  and  beverage inventory 
  • Demonstrate ethical purchasing procedures
  • Demonstrate ability to adhere to quality product standards set by instructor
  • Evaluate quality in food products
  • Identify how to select purveyors 
  • Describe inventory cost control techniques