FST 108 - Purchasing & Cost Control

3 Credit Hour(s)

This course covers the concepts associated with the control of primary costs in foodservice establishments: purchasing and cost controls. Topics include the purchasing, receiving, storage, issuance, and production of products, as well as revenue, inventory, and labor controls. Upon completion, students should be able to apply the necessary knowledge and skills required to understand and control the primary costs for a foodservice establishment.

Contact Hours: 4
Class Hours: 2
Lab Hours: 2
Semester(s) Offered: S