Morrisville State College - Fall 2009

Morrisville Campus Course Sections (as of April 22, 2009)

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FSAD 255 - Food Purchasing & Cost Control
Instruction in determining food products specifications, understanding distribution systems, supplier selection, specifications, and product knowledge. Also includes purchasing and inventory principles, as well as cost control. This course leads to national certification by the National Restaurant Association. Prerequisites: FSAD 101 4 credits (2 lecture hours, 2 hours recitation), fall semester