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Apr 24, 2024
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Website Catalog (In Development)
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HOS 127 - Hospitality Purchasing
In depth instruction on foodservice purchasing techniques. This course covers product information as well as management of the purchasing function and the relationship of effective purchasing toward maintaining a successful operation. The selection and procurement functions of product and equipment within the hospitality foodservice industry are covered in detail. Farm-to-fork concepts, locavore purchasing, and sustainability are explored.
Credits: 3
Hours
3 Class Hours
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Apply and demonstrate the concepts of purchasing techniques in the hospitality industry by addressing product and equipment identification, selection and procurement.
- Apply and demonstrate comprehension of the relationships between hospitality purchasing and effective hospitality cost controls.
- Apply and articulate purchasing concepts related to farm-to-fork, locavore, and sustainable purchasing techniques.
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