闪播福利库

Food purchasing with emphasis on specifications. Relationship of food purchasing to available equipment. Receiving, storage, distribution, and inventory control. Meal quality control and costing. Food and nonfood materials, management of the purchasing process, and communication. Specification writing, menu analysis, and costing. Prerequisite: Must be a HESC, HNAD, FNAH, HOSP or IDST with EVMG track major or a EVMG-M student. (Typically offered: Fall and Spring)