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FSDT-1118 - Food Purchasing

Study of the principles of purchasing and quantity purchasing of fresh fruits and vegetables, dairy products, cereal products, fish, poultry, meat, convenience foods, beverages. Pricing of all food products and recipes. Quality food purchasing practices.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Culinary/Hospitality
Credits
3
Prerequisites
None
Corequisites