FAB 160 - Hospitality Purchasing

Credits: 3

Description
Students learn the fundamental principles of purchasing food, beverages, supplies, equipment, and contract services.

Student Learning Outcomes

Compute purchasing math problems.
Create purchase specifications for food, beverage and non-food products.
Compare and contrast the standard operating procedures required for the purchasing, receiving, storing and issuing of food, beverage and non-food products.
Analyze management approaches to maintaining vendor relationships that contribute to the success of a foodservice establishment.

Prerequisite: MATH 104B or above (except MATH 122, MATH 123)