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