1. Apply generally accepted principles and procedures of selection, purchasing and procurement in the foodservice and hospitality industry.
2. Analyze specific product characteristics, including market distribution, quality standards, and other selection factors.
3. List and describe ordering, receiving, storing, and issuing standards and processes for major food and non-food items.
4. List, describe and discuss the principles and practices involved in the planning and control processes in food and beverage outlets.
5. Define, describe, and discuss the relationships among cost, price, revenue, and profit.
6. Demonstrate