CULA 2375 - Purchasing and Cost Control

3 sem hrs cr

This course is intended to provide students with the methodologies and tools to control food, beverage, labor, and other costs within a hospitality business. Hospitality purchasing principles are also explored. This course regularly uses basic mathematics.

Transfer (UT) or Non-Transfer Course (UN): UN

Students will be able to…

• identify procurement and selection procedures for the hospitality industry.
• identify hospitality cost variations and design effective and efficient solutions.
• utilize the various personnel-scheduling techniques inherent to the hospitality industry.
• know the proper portion-control and portion-quantity evaluation techniques and apply them to realistic situations.
• utilize the butcher’s yield test for meats and recipes.