HRM 260 - Purchasing and Cost Controls

3 credit hours - 38 hours of lecture, 15 hours of lab; 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, and labor cost controls. Discuss budgets for food service operations, menu analysis, pricing, and planning. Apply theories of product selection and grading, specifications, production identification, product yield, physical properties, and other factors in lab classroom settings. Lab fee $100.

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

Location(s) Typically Offered: Arnold Main Campus (MC), Glen Burnie (GB), and Online (OL)

Term(s) Typically Offered: Fall and spring

Course Outcomes:
Upon successful completion of this course, students will be able to:

Identify cost control as an important operational function for hospitality operation
Analyze menus for effectiveness using the menu engineering and analysis process
Demonstrate ethical and sustainable cost control practices for the hospitality industry
Examine regulation for inspecting and grading meat, poultry, seafood, eggs, dairy products, fruit, and vegetables
Demonstrate professional sanitation, demeanor, and workforce skills in all class activities