HC 248 - Culinary Purchasing

Credit Hours: 3

A study of distribution systems, factors which affect distribution systems, the general purchasing function of management, and the basic principles of selection and procurement. An identification of the selection factors used in the purchasing of food, beverages, operating supplies, services, equipment, and furnishings for use in hotels and restaurants.

Course Outcomes
Upon completion of this course, the student will be able to:

understand the channels of distribution involved in hotel/restaurant purchasing;
recognize issues, problems, concerns, laws, and legal considerations involved in the purchasing function;
recognize the role of purchasing within a hotel/restaurant operation and its relation to suppliers;
recognize and utilize basic purchasing principles and buying techniques used within the hotel restaurant industry; and
understand the factors used in the purchasing of food, beverages, supplies, equipment, furniture, and services for a hotel operation.

F/S (C, N)