FSA 204 Purchasing, Storage and Handling (3 credits)

A study of the fundamental principles and practices of purchasing, storing, and handling food items and supplies needed in restaurants, hotels, and institutions. The student will acquire working knowledge of such concepts as standards, grades, specifications, methods of ordering, requisitions, and the use of production records, proper receiving procedures, storage methods, issuing, and proper temperatures and holding items. Spring semesters only.