CULA 107 - Foodservice Purchasing and Storeroom Operations

3 lecture hours, no lab hours, 3 credit hours
Principles and practices of food, beverage, equipment, and supplies purchasing for hotel and restaurant operations. Proper procedures for inventory, ordering, setting par levels, filling requisitions, receiving, storage, rotation, and issuing product and production specifications are discussed. Students completing this course are eligible for National Restaurant Association certification. Prerequisite(s): CULA 101 and CULA 103.