RSTO 1325 - Purchasing for Hospitality Operations

Credits: 3
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.
Lab Required: Yes

Prerequisite/Concurrent Enrollment: CHEF 1305

Type of Course: Workforce