CULA 2475 Purchasing and Cost Control

3 Credit Hour(s)

This course is intended to provide the student with the methodologies and tools to control food, beverage, labor and other costs withing a hospitality business. Hospitality purchasing principles are also explored. This course regularly uses basic mathematics.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits