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.