Courses and Descriptions

CULI-1017Inventory Management

Food and beverage operations are one of the only businesses that handle the purchasing of raw, often perishable products, and then produce finished goods for sale. Effective inventory management practices are critical in maintaining profitability. 


Through this course, students will develop an extensive knowledge of the characteristics of food and nonfood products used in a commercial food service operation. Through individual and group based projects, students will explore different methods used in the purchasing of products. Students will use and create documents used in the purchasing, receiving, storing and issuing of products. Methods used to reduce waste and maintain profitability in food service operations will be explored, in addition to fundamental cost control concepts such as food cost calculations, inventory turnover rates and inventory valuation. Participation in in-class discussions will expose students to ethical considerations related to purchasing.
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