HOSP 220 - Food and Beverage 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 113 - Introduction to Food Preparation or HOSP 115 - Introduction to the Hospitality Industry
Pre or Corequisites: MATH 117 - College Quantitative Reasoning