SCD 252

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SCD 252 - Principles of Purchasing (3 cr)

Community Health and WellnessUGRD - LAGCC Undergraduate
GeneralCourse Schedule

Course Title

Principles of Purchasing

Catalog 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.

Minimum

3

Max

3

Academic Progress Units

3

Requirement Designation

Regular Non-Liberal Arts

Prerequisites & Corequisites

031427

Name

Lecture