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.

Note: Typically offered OL; fall and spring terms.