Jan 26, 2023  
2015-2016 Catalog 
    
2015-2016 Catalog [PAST CATALOG]

HRM 260 - Purchasing and Cost Controls

3 credit hours - 45 hours of lecture; one term.
Learn principles of food and beverage purchasing and cost controls as applied to food-service operations. Study the procurement and control of food, beverage, equipment, small wares, furniture, fixtures and textiles, as well as current systems of food and labor cost controls. Discuss budgets for food service operations, and menu analysis, pricing and planning.

Prerequisite(s): HRM 111  and either HRM 121  or HRM 124  or permission of the Director of the HCAT Institute.