This course is a study of a systematic approach to the principles of effective control and procurement of food products, beverages and equipment. Emphasis is placed on practical applications of facilities design, food cost reporting and inventory accountability functions.
HOS 160 Purchasing for Hospitality
Lec: 3.0 Lab: 0 Credit: 3.0
Course Offered
FallSpring
Summer
Letter GradeGrade Type
Division
Culinary Institute of Charleston