• Program: Culinary Arts
  • Course: Purchasing and Cost Control
  • Course #: CULA1335
  • Total Credits: 2

Course Description

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 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.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals 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

Credit Details
  • Lecture: 1
  • Lab: 1
  • MnTC Goal: 0
Course Details
  • Prerequisites:  CULA1000
  • Campus: Brooklyn Park/Eden Prairie

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