2024-2025 Catalog

CUL-117 Stock & Inventory

Examining the importance of maintaining stock and inventory control. Students will learn to plan food orders, calculate food levels and costs from the previous inventory, and make menu item changes if needed. By keeping an eye on inventory, it is possible to identify potential problems with pilferage and waste. The course also addresses current supply chain issues and discusses the impact in the industry.

Credits

1

Year Cycle

N

Semester Cycle

AN