HRI 136 - Storeroom Operations and Inventory Management Laboratory

Course Description

Effective: 2019-01-01

Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
Laboratory 5 hours. Total 5 hours per week.
1 credits

General Course Purpose

All students working in food service operations or intending to do so and those in educational programs would benefit from studying the flow of goods and inventory controls, while engraining proper safety and sanitation practices

Course Objectives

Major Topics to be Included

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