HSP 138 — Purchasing Control

This course provides a working knowledge of procurement methods used in food service operations. The procedures for purchasing, receiving and storing food, equipment and non-food supplies are covered. Special emphases are given to writing specifications, determining order quantities, evaluating product quality and selecting suppliers. 12 (3 lecture hours)

Prerequisites: HSP 100, CLA 100

Part of

• Baking and Pastry Certificate • Certificate of Achievement
• Culinary Arts • Associate in Applied Science
• Culinary Manager • Certificate of Achievement
• Hospitality Management • Associate in Applied Science
• Hospitality Supervisor• Certificate of Achievement

Source ↗

← back to lincolnland catalog