CUL 151 Purchasing for Hospitality Operations

Credits: 3.00

This course is designed to give the students a background in basic techniques and procedures in all facets of purchasing in the hospitality industry. The course details the flow of goods, including inventory, forecasting, purchase specifications, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Included in the course are the basic purchasing concepts that are useful to both managers and staff in the hospitality industry.

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Last Updated: 10/21/2013