FSA 204 Purchasing, Storage and Handling

Credits: (3)

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.

Learning Outcomes

Identify and describe the different methods of buying.
Describe the concepts of standards, regulations, and quality factors as they relate to food service purchasing.
Determine purchase amounts for a menu.
Write appropriate purchase specifications for food items.
Describe food product handling, storage and issuing.

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Digital Art Microcredential

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FSA 204 Purchasing, Storage and Handling