FS 3225 - Purchasing, Storage, and Handling of Foods

The fundamentals of food service purchasing are introduced in this course. The functions of forecasting, ordering, purchasing, delivery, receiving, storage, inventory control, and legal responsibilities are discussed. Specifications, quality control and storage are discussed for individual food and nonfood products.

Prerequisite(s): FS 1123 - Introduction to Foodservice Systems or permission of Instructor.

3 hours Lecture
3 credits