CULA 2375 - Purchasing and Cost Control

Institution:

Nashville State Community College

Subject:

Description:

This course 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. This course regularly uses basic mathematics. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.Prerequisite: INFS 1010 Computer Applications

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nscc.edu

Phone Number:

(615) 353-3333

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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