Oct 05, 2022  
Fall 2022 - Summer 2023 Academic Catalog 
    
Fall 2022 - Summer 2023 Academic 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.