Course Description
Purchasing/Hospitality Oper
(3-3-0). Study of purchasing and inventory
management of foods and other supplies to include
development of purchase specifications,
determination of order quantities, formal and
informal price comparisons, proper receiving
procedures, storage, management, and issue
procedures. Emphasis on product cost analysis,
yields, pricing formulas, controls, and record
keeping at each stage of the purchasing cycle.
(Licensure/Certification Agency: American Culinary
Federation Educational Institute, Council on
Hotel, Restaurant, and Institutional Education)
Semester hours:3
Lecture hours:3
Lab hours:0
Petition required:N
Course may be repeated for credit when the topic varies:N
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