HFT 1820 - Food Service Purchasing and Controls

3 hours Lecture, 3 credits
Lower-Division College Credit
AA Elective: Yes
This course provides a foundation for successful management within the hospitality industry by exploring best practices for purchasing, receiving, storage, food preparation, and service. Emphasis is on buyer-seller relationships, buying decisions, governmental regulations, food science, packaging, storage, and staffing. The course covers basic math skills used to perform product costing, yields, and recipe calculation. Effective procedures for cost control are covered through financial statement analyses and the use of proper security measures. Common commodities used in food service are also reviewed.

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