Please Note: The information on this page
is subject to change.
| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_220_01 | Purchasing and Cost Controls Meets: 1/19/2027-5/13/2027 Kalispell Campus Note: This course is only for students accepted to the Culinary Arts and Catering Program. This class will move to 9:00 am - 11:00 on the following dates: April 5, 12, 19, 26, and May 3. | 2cr | M | 3:00PM-5:00PM | AT 159 | 18 | J Rutherford |
Purchasing and Cost Controls Students explore both the purchasing procedures for foodservice operations and the planning and control processes in the food and beverage industries. Topics include menu pricing, cost-volume profit analysis, and food, beverage, and labor costs. Focus is on inventory control, production projections, cost determination and analysis, income control, and training and other costs associated with labor. | |||||||
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for incorrect or missing data.
This information was last updated on Thursday, April 30, 2026 at 10:55:50 PM