Apr 30, 2024  
2023-2024 Credit Course Catalog 
    
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2023-2024 Credit Course Catalog [ARCHIVED CATALOG]

CLM 130 - Inventory, Purchasing & Costing

3 Credits
Lecture: 3

Inventory, Purchasing & Costing is the study of procedures and practices in maintaining inventory, purchasing quality product and keeping costs in control. The success of any hospitality related business is directly related to maintaining and understanding financial information. Topics include quantity purchasing, inventory controls in receiving & storage, food cost, beverage cost, labor cost, staff scheduling and operational costs. Application of general accounting principles and the utilization of basic accounting generated information in the analysis and decision-making process for a hospitality business is covered.

Articulation: 1.2

Prerequisite: CLM 100  and BUS 145 , or MAT 090  or above, or appropriate score on mathematics placement test
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