CULA1335 Purchasing and Cost Control

This course is designed to develop an understanding of the overall concept of purchasing and receiving practices in quality foodservice operations. Methods to control costs while maintaining strict quality standards through effective management practices are examined.





Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Describe various formal and informal purchasing methods
Analyze market fluctuations and product cost
Discuss legal and ethical considerations of purchasing
Explain regulations for inspecting and grading of various food products
Write a bid specification
Evaluate received goods to determine conformity with user specifications
Conduct yield and quality tests on various products
Inventory food and non-food items on hand
Describe proper procedures of issuing product according to requisition
Describe current computerized systems for purchasing and inventory control
Explain methods to control cost of food, beverage, labor, supplies and services
Describe cost, volume and profit relationships

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544


Brooklyn Park Campus:  952-995-1300

Credit Details