We're sorry, but this course is over. The last meeting was Tuesday, December 6, 2016.
All-important to an operation's success is the understanding of the ins and outs of product sourcing, inventory maintenance, and cost controls. Focal issues will include, among other things, ABC purchasing, vendor relationships, menu planning to control costs, proper food storage and rotation, and food cost calculation. Note: This is a lecture class.
This is a lecture class. Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted. In the event of inclement weather, please refer either to the University hotline (804-289-8760) or the following web link (http://alert.richmond.edu)
Food Service Management
Center for Culinary Arts at Center for Culinary Arts
University of Richmond - School of Professional and Continuing Studies