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FN - 430
Purchasing, Cost Control and Menu Management

(3 cr.) - Session(s): Spring | Course Offered Every Other Year

Applied investigation into the use of cost control measures for the foodservice management organization to include labor, food, direct and indirect costs.  This course will include an in-depth exploration of the procurement process.  Prerequisites: FN 320, ACC 220.




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141 Johnson Hall
(919) 760-8593
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