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
campus store and in eServices.
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
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details