HOSP 2700 — HOSP-2700 Hospitality Purchasing
Overview of the standard principles and practices for selecting and purchasing food, beverages, supplies, equipment, and services for hospitality operations. Ordering, receiving, storage, issuing, inventory, controls, and payment will also be covered. Additional topics include government regulations, economic impact, and maintaining vendor/supplier relations. Purchase orders and specifications will be created. Field trips may be required.
Part of
- Dietary Management, Certificate of Proficiency
- Hospitality Management (Culinary Art), Associate of Applied Business
- Hospitality Management (Hotel, Destination & Event Management), Associate of Applied Business
- Hospitality Management (Restaurant/Food Service Management), Associate of Applied Business
- Personal Chef, Certificate of Proficiency
- Professional Baking, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency
- Restaurant Entrepreneurship, Certificate of Proficiency