CULA 2375 - Purchasing and Cost Control

Credit hours: 3

Course Description:
This course is intended to provide student with the methodologies and tools to control food, beverage, labor and other cost within a hospitality business. Hospitality purchasing principles are also explored. This course regularly uses basic mathematics.

Student Learning Outcomes:
Students will be able to:

Identify procurement and selection procedures for the hospitality industry.
Identify hospitality cost variations, and design effective and efficient solutions.
Utilize the various personnel scheduling techniques inherent to the hospitality industry.
Know the proper portion control and portion quantity evaluation techniques and apply them to realistic situations.
Utilize the Butcher’s yield test for meats and recipes.