Nov 25, 2024  
Fall 2019 - Summer 2020 Course Catalog 
    
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Fall 2019 - Summer 2020 Course Catalog [ARCHIVED CATALOG]

HOSP 220 - Purchasing and Cost Control

3 credits

Analysis of the responsibilities and ethics of the hospitality industry buyer. Instruction in the overall procurement process including forecasting, the development and importance of specifications, vendor relations, methods of controlling costs and quality standards.

Prerequisites: CULIN 111 - Principles of Food Preparation (Lecture) , CULIN 112 - Principles of Food Preparation (Lab)  and HOSP 115 - Introduction to the Hospitality Industry  
Pre or Corequisites: MGT 101 - Business Organization and Management  and MATH 117 - College Quantitative Reasoning  (or higher)

 

Offered spring semester.