HRM-225 Purchasing and Cost Control

This course is a detailed study of cost control and purchasing procedures found within the hospitality industry. Factors affecting purchasing, receiving, storage, issuing, preparation, service and sales are examined. Students execute requisitioning, ordering, purchasing for various kitchens. Computer technology and practical applications are implemented throughout the course. Lecture [3.00].

Credits

3

Prerequisite

HRM-101 or HRM-103

Syllabus for this course.