CULI 2870 - Cost Management

4.5 Credits

Students explore and discover methods and systems of food and supply procurement and practice all stages of inventory processes. Through practical application of lessons, they examine, analyze and utilize tools that are essential to managing costs, and the flow of food and supplies, throughout a foodservice operation.

Prerequisites: (1) CULI 2790 or CULI 2780

Lecture Hours: 3.5
Lab Hours: 3.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Compare methods of food and supply procurement, and evaluate appropriate and sustainable methods across varying business models.
Manage the flow of food and supplies through a foodservice operation.
Complete physical inventories and compare inventory management systems.
Evaluate profit and loss statements.
Utilize profit and loss statements to successfully manage costs and maintain acceptable profit margins across a foodservice operation.

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