NFSC 430 (Foodservice Procurement and Management)

NFSC 430
Foodservice Procurement and Management

3.0 Fa

Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120.

Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control. 2.0 hours activity, 2.0 hours lecture. (004326) 

Section	Units	Instructor