HRM 260 - Purchasing and Cost Controls

3 credit hours - 15 hours of lecture, 60 hours of lab
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 $260.

Prerequisite(s): HRM 111  and either HRM 121  or HRM 124  with a grade of C or better or permission of the Director of the HCAT Institute.

Note: Student must provide the required HCAT uniform of white chef coat, scarf, apron, checkered kitchen pants, black non-slip closed toe shoes, chef hat and knife kit.

Location(s) Typically Offered: Arnold Main Campus (MC) and Off Campus (OF)

Term(s) Typically Offered: Fall and spring

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

1. Implement cost control systems as an operational function for hospitality operations by calculating food and beverage costs, analyzing variance reports, and developing corrective action plans.

2.Analyze menus for effectiveness using the menu engineering and analysis process

3. Demonstrate ethical and sustainable cost control practices for the hospitality industry

4. Apply regulation for inspecting and grading meat, poultry, seafood, eggs, dairy products, fruit, and vegetables

5.Demonstrate professional sanitation, demeanor, and workforce skills in all class activities