CUL 120 - Purchasing

Credits: 2
Class: 2

Prerequisite(s): None.
Corequisite(s): Local, CUL 120A

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.