CUL 120 - Purchasing and Receiving

3 Credits
Students are involved with invoicing, pricing, costing, and weekly inventories. Review and participation in product identification, storage procedures, inter-department transfers, and inventory control, stocking procedures, FIFO system, and quality control are completed.

Course Outcomes

Demonstrate correct receiving and storage practices of meat, fish, poultry, produce, dry goods, and cleaning supplies utilizing FIFO and LIFO.
Evaluate received goods to determine conformity with requisitions and written spec sheets used to order the products.
Demonstrate inventory practices utilizing current technologies.
Explain the flow of goods in a foodservice operation and the importance of sanitation and HACCP procedures used when receiving and storing products.
Practice proper cleaning, sanitation, and organization of all storage areas.