CUL 117 - Purchasing and Receiving

Corequisite: CUL 111 and CUL 115

Student will be introduced to the concepts of selection and procurement, buyer relations, ordering and receiving as it pertains to the food service business. The food categories covered will be groceries, fruit and vegetables, meat, fish, seafood, cleaning products. Inventory control via perpetual or periodic methods, depreciation schedules and cash flow management are also covered.

Credits: 3

Lab Hours: 0.00
Lecture Hours: 3.00
Credit Type: CR

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