Principles of Purchasing
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Overview
Subject area
SCD
Catalog Number
252
Course Title
Principles of Purchasing
Department(s)
Description
This course provides an overview of the distribution channel in which food and goods are purchased in the culinary industry. Primary focus is on market analysis, supplier selection, forecasting and planning, cost controls, receiving procedures, inventory controls, and ethical behavior. Global Sustainability practices in the culinary industry are addressed.
Typically Offered
Fall, Spring
Academic Career
Undergraduate LaGuardia CC
Liberal Arts
No
Credits
Minimum Units
3
Maximum Units
3
Academic Progress Units
3
Repeat For Credit
No
Components
Name
Lecture
Hours
3
Requisites
031427