HCM 255 – Purchasing

3 Credits

Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on the strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification, the receiving, storing, and issuing sequence, and the technological applications and concepts in purchasing.