CART 130 Costing, Planning, and Procurement

4 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, CART 140, and MATH 87 or AHSE 66

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: 40 Theory (Lecture) Hours: 40