CUL 135 Food Specification and Control
An examination of the purchasing function to establish supplier relationships, sourcing of product, maintaining adequate supply of products, and how to maintain quality standards established by foodservice operations. Emphasis will be on the importance of internal controls and how a professional food purchaser implements the controls. Examples of internal controls will be illustrated in class. The student will be introduced to the identification and purchasing procedures of vegetables, fruits, dairy products, meats, fish, shellfish, dry storage, canned products, beverages and equipment.