Oct 17, 2018  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED]

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Controlling Costs and Purchasing Food (BUSM-245)

1.5 credits
Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders. Prerequisite(s): Introduction to the Hospitality Industry (BUSM-210).



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