HM 150 : Procurement, Ingredient Identification and Food Cost Control

Transcript title

Procurement Cost Control

Credits

3

Grade mode

Standard letter grades

Contact hours total

70

Lecture hours

10

Lab hours

60

Prerequisites

CUL 090.

Description

Learn the principles of cost control, product yield tests, vendor relations and procurement, and an introduction to ingredient identification and tasting. Exposure to profit and loss statements, and how to track cost as it relates to the flow of food. Place, receive and store food orders, conduct quality assurance on all food items, and execute an electronic end-of-month inventory. Issue course ingredients utilizing supply requisitions. It is also an opportunity for industry vendors to speak with students, conduct ingredient tastings, and provide updates regarding industry practices.

Learning outcomes

1.Identify and describe a diversity of food ingredients and specifications
2.Conduct professional vendor relations and assess vendor performance based upon service quality, product quality, and pricing
3.Apply effective inventory control principles and par-stock management
4.Analyze a profit and loss statement to identify disproportionate expense ratios and present operational solutions
5. Describe the flow of food, food safety and handling practices, First In, First Out (FIFO) and appropriate food and beverage operational storage principles
6. Execute product yield tests in order to purchase appropriate quantities

Outside of
expected

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