RSTO 1325 - Purchasing for Hospitality Operations (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Study of purchasing and inventory management of foods and other supplies 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. Licensing/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel Restaurant and Institutional Education.

Prerequisites: Required: CHEF 1301 with a “C” or better.
Background Search Required: No

Course Hour Configuration
(3 Lec., 1 Lab.)

CTE

This is a WECM Course Number.