HRTM 391 Hospitality Purchasing

This course presents the vocabulary, systems, control specifications, and products typical to hospitality operations. It shows how to set up a purchasing department and defines and establishes its relationship to other departments and foodservice operation as a whole.

Credits

3 credits

Prerequisite

HRTM 101 or HRTM 211

Distribution

Advanced (ADVD)

Notes

Academic Level: 140-UG Level 4 Advanced

Modalities: In Person