CART 204 - Inventory and Purchasing (3)

This course is an introduction to inventory and purchasing, the purchasing function, quality standards in purchasing, the procurement process and supplier selection and inventory control. This course will be taught using the National Restaurant Association Manage First Program. At the end of the course, the student will take a national certification exam.

Prerequisite(s): CART 115 - Safety and Sanitation in the Food Service Industry (2)