Oct 02, 2023  
2016-2017 Catalog 
2016-2017 Catalog [PAST CATALOG]

HRM 221 - Purchasing

3 credit hours - 40 hours of lecture and 10 hours of laboratory.
Focuses on principles and practices concerned with procuring food, beverage, equipment, small-wares, furniture, fixtures and textiles for hospitality operations. The course will focus on developing practices that are critical to cost control and profit generation in the purchasing system. Emphasis is on management concepts and specific techniques in purchasing, receiving, storing, issuing and inventory control of commodities essential in hospitality operations. Students will apply the theories in project utilizing purchasing, receiving and menu-costing skills. Lab fee $35.

Prerequisite(s): HRM 111  and HRM 121  or HRM 111  and HRM 124 .

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.

Course Outcomes
Core Competencies