CUL 120 Purchasing

Lecture: 2 Lab: 0 Clinic: 0 Credits: 2

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. Pre-requisite(s): DRE 098 or EFL 074, EFL 084, and EFL 094 and (DMA 010, DMA 020, DMA 030, DMA 040, and DMA 050.