RSTO 1325 - Purchasing for Hospitality Operations

Semester Hours: 3 | Lecture Hours: 3 | Laboratory Hours: 0
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.
(Licensure/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel, Restaurant, and Institutional Education)

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