CULA1106 - Purchasing and Financial Controls
This course provides the student with a hands-on approach to the fundamentals of food and labor cost controls. The course, supplemented with reading assignments and projects, will be held in a fully functional lab setting. Procedural duties will include effective food and labor controls, purchasing, receiving, storing, issuing and point of sales. High standards for sanitation and team skills will be emphasized.
This course is available to students in the Culinary Arts program. Prerequisite: CULA1101.
||Mar 19 to Apr 27, 2018
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