CULA 2375 - Purchasing and Cost Control

Institution:

Northeast State Community College

Subject:

Description:

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

Credits: 3

Lecture Hours: 2

Lab Hours: 2

Contact Hours: 4

Prerequisites & Notes

Prerequisite: CULA 1330 Garde Manger, CULA 2280 Culinary Internship II and CULA 2310 Food and Beverage Management

Note: Course is not designed for transfer.

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.NortheastState.edu

Phone Number:

(423) 323-3191

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.