Description: This course covers techniques for purchasing food, beverages, and supplies used in hotels and restaurants. Students learn to analyze the operation, promotion, sales cost, and inventory controls on food and beverages. Students gain realistic experience by writing foodservice specifications, based on general purchasing methods, requirements, procedures, as well as the importance of controlling portions, inventories and costs and their affect on menu pricing. This course is designed for students interested in a career in hospitality and culinary arts/culinary management, and those working toward certification with the American Culinary Federation.
This course can help you earn the following degree(s) or certificate(s):