CUL 109 Storeroom Operations and Purchasing

This course introduces students to the process of purchasing foodstuffs for a commercial establishment. Emphasis is placed on the importance of standardized recipes, product specifications, and yield testing in effective and profitable sourcing of products. Vendor selection, inventory management, and mitigating theft are discussed. Students gain exposure to a working storeroom. This class also provides a survey of important foodservice products including dairy products, produce, proteins, seasonings and flavorings. The USDA grading system is discussed in detail. Product seasonality and specification sheets are reviewed along with correct handling and storage procedures. Prerequisites: CUL 111 and CUL 112 2 quarter hours

Credits

2

Distribution

KC:Kendall Course