CULA2375 — Purchasing and Cost Control
CULA 2375 - Purchasing and Cost Control CULA 2375 - Purchasing and Cost Control 3 Class Hours Provides the student with the methodologies and tools to control food, beverage, labor and other costs within a hospitality business. Topics include hospitality purchasing principles. This course regularly uses basic mathematics. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): BUSN 1360 Semester Availability: Fall, Spring Not part of a Tennessee Transfer Pathway
Prerequisites: BUSN1360