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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_220_01 | Purchasing and Cost Controls Meets: 1/16/2024-5/9/2024 Kalispell Campus Note: This course is only for students accepted into the Culinary Arts and Catering Program. This class meets only on Thursdays for the first half of the semester 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 2/29 and 3/7; and only on Mondays for the second half of the semester 3/11, 3/18, 4/1, 4/8, 4/15, 4/22, 4/29 and 5/6. | 2cr | M Th | 10:00AM-1:00PM 2:00PM-5:00PM | AT 159 AT 159 | 11 | D Moe Add'l Fee: $200.00 |
Purchasing and Cost Controls Students explore both the purchasing procedures for foodservice operations and the planning and control processes in the food and beverage industries. Topics include menu pricing, cost-volume profit analysis, and food, beverage, and labor costs. Focus is on inventory control, production projections, cost determination and analysis, income control, and training and other costs associated with labor. | |||||||
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This information was last updated on Monday, October 21, 2024 at 8:20:01 AM