HSP 138 Food Service Purchasing and Mathematics 3 credits
This course provides a working knowledge of procurement methods and basic math used in food service operations. The procedures for purchasing, receiving and storing food, equipment and non-food supplies are covered. Special emphasis is given to writing specifications, determining order quantities, evaluating product quality and selecting suppliers. R, 12 (3 lecture hours).
Note: In addition to tuition, this course requires an additional variable tuition rate.