RSTO 1325 Purchasing for Hospitality Operations

3 lec (3 cr) 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.

Distribution

RSTO

Course Fee

Internet course fee (if applicable) $38