CHEF 2410 - Purchasing and Storeroom Management

Credits: 3

This course surveys purchasing, receiving practices, and regulations governing food and equipment products. Examines the principles and practices concerning the purchase and storage of foods, supplies, and materials for a food service operation. Emphasizes buying, writing specifications, determining needs, and controlling quality.

Prerequisite: CHEF 1320 w/C grade or higher
Semester: All

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