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Apr 23, 2024
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2021-2022 Yavapai College Catalog [PREVIOUS CATALOG YEAR]
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CUL 111 - Food Purchasing and Cost Control
Description: Methods to control costs in a food service operation while making a profit. Focus is on principles and procedures of an effective food purchasing system. Preparation for ServSafe certification.
Credits: 3
Lecture: 3
Lab: 0
Course Content:
- Operation procedures
- Inventory cost control
- Recipe conversions
- Menus
- Profit and loss statements
- Organic foods
- Sustainable foods
- Purchasing systems
- Point of sales systems
- Bakery design
- ServSafe certification
Learning Outcomes:
- Identify best practices in purchasing, receiving and storing. (1, 2, 8)
- Evaluate a comprehensive food service purchasing system and inventory cost control. (1, 2, 8)
- Calculate recipe conversions and cost of product to identify sales price. (3)
- Utilize menu engineering techniques to increase profit. (4)
- Describe the use of profit and loss statements. (5)
- Compare and contrast organic foods vs. sustainable foods. (6,7)
- Describe cost and labor control. (5, 9)
- Compare and contrast point of sales systems. (9)
- Design a plan for a bakery operation. (5, 10)
- Pass the ServSafe certification test. (11)
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