This course provides the student an overview of the storeroom manager's responsibilities in a food service operation. Students will learn the flow of goods as it pertains to the selection, receiving and storage of products used in commercial kitchens and the formulas and calculations used in food service facilities for recipe costing and conversions. In this course, students will be challenged to assume greater ethical responsibility in product and equipment selection standards with regard to sustainability and effectively manage the flow of goods through a food service system. Upon successful course completion, the student will be able to demonstrate the understanding of the relationship between product selection and controlling food service costs to ensure profit.
CAA255 Procurement and Food Service Cost Control