FCS 2720 - Food Purchasing and Resource Management

This course identifies and describes food, supplies, and related merchandise used in the food service industry. Provides methods and criteria for recognizing quality, and evaluating, specifying, purchasing, and inspecting these products. Application of cost controls, development of cost-reduction methods through management policy and decisions, examination of cost-control techniques for food, labor, and supplies, and emphasis on beverage management control are addressed.

Prerequisites & Corequisites: Prerequisites: FCS 1650 and ACTY 2100.

Credits: 3 hours