HTM 302 : Hospitality and Tourism Purchasing

Prerequisites: Junior Standing

This course focuses on the quality of various purchased forms of food, beverages, supplies, equipment, furnishing, and services. Topics include basic information on sources, procedures for food storage, grades of quality and standard criteria for selection, resources and energy conservation, receiving and inspection of food and supplies, inventory management, and ethical purchasing practices. Fundamental concepts of cost control, recipe standardization, yield tests, portion costs, and product specifications are explored. Students will learn the process of managing the supply channel and developing appropriate policies and procedures.