RSTO 1325 - Purchasing for Hospitality Operations

Credits: 3
Lecture Hours: 3
Lab Hours: 0

Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal & informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.