CRT2007 Inventory Control and Purchasing 1 credit
Prerequisite(s): Instructor consent
This course will present basic principles of costing and purchasing food, beverages, equipment, contract services, and supplies. Students will learn the necessary skills for product identification, supplier selection, ordering, receiving, storing and issuing processes as they apply to purchasing and inventory controls in the food service industry.
This course may be taken 1 time for credit.