|
|
|
Dec 07, 2025
|
|
University General Course Catalog 2020-2021 ARCHIVED CATALOG: LINKS AND CONTENT ARE OUT OF DATE. CHECK WITH YOUR ADVISOR.
|
NUTR 221 - Quantity Food Purchasing (3 units)
Food purchasing for food service systems, understanding of cost factors, marketing factors, food laws, quality standards and basic manufacturing processes.
Units of Lecture: 3
Offered: Every Fall
Student Learning Outcomes
Upon completion of this course, students will be able to:
1. demonstrate understanding of skills required for food buying.
2. explain what markets and marketing are and identify different markets.
3. understand food knowledge and identify raw products needed to meet specific production needs.
4. describe receiving, storage and issuing of perishable and non-perishable groceries.
5. identify the role of computers in food purchasing, cost/nutrition analysis, inventory and purchasing.
6. identify important services and products that are contracted.
7. recognize the benefits of coordinating dietary, cost and quality issues.
Click here for course scheduling information. | Check course textbook information
|
|
|