Institute of Culinary Education · Courses

OCMPC

1 courses with the subject OCMPC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

OCMPC 210Purchasing & Cost Control – Strategies3.0

for purchasing and control are vital for the success of any culinary operation. This course examines labor, beverage and food costs, and revenue control. Purchasing guidelines, inventory and control, employee-performance standards, productivity and scheduling, use of point-of-sale systems, computers, and new technology are also reviewed.

Subject: OCMPC
Credits (min): 3
Credits (max): 3
Credit unit: Credit Hours
Type: course
Edition: 2025-2026
Source: www.ice.edu

Source: Institute of Culinary Education's catalog, linked per course · table learning_unit · CourseShelf publish 61