This course is designed to give the students a background in basic techniques of purchasing and costing in the hospitality industry. This course stresses the importance of purchasing and costing as it relates to the hospitality industry. The course details the flow of goods, including inventory, forecasting, purchase specifications, product yield, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Students will also practice bid sheets, food and sales cost, profit and loss statements and food and labor cost analysis. Students are required to follow CAI professional dress policies to participate in class.
Last Updated: 03/01/2016