CA 183 - CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT
- Recent Professors
- L. Gershuni, M. Magoni
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026
- Class Size
- 24 students
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of CA 183
- Transfers To
- CSU
- Description
- Familiarizes students with purchasing, supply chain management, cost control, and menu management. Analysis and management of food, beverage, labor and other costs within a hospitality/culinary operation. Emphasizes problem solving, applying cost control techniques to maximize profits while managing expenses. Includes topics that establishes standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, and menu costing and pricing. [D; CSU]