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 ENG 002 (P2 grade) and MAT 003 (P2 grade)