RSTO 1325 (3 Credit Hours)
Offered at ECC
Purchasing for Hospitality Operations
This is a WECM Course Number.
Prerequisite: (Required) CHEF 1301 with a "C" or better.
Course Description: 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. (3 Lec., 1 Lab.)
This Course Description includes updates that were added after it was originally published on April 4, 2017. (Original) | (Current)