HA 1121 - Purchasing in Hospitality

1 Credits

Focus on providing quality products in an ethical way via the purchase of the most cost effective options in food and beverage operations.

Lecture Course Level Objectives
Upon successful completion of this course the student will be able to:

1. Describe the basic steps and factors that affect purchasing including product specifications, inventory, and make or buy analysis. (PLO 1,2)
2. Discuss the importance of quality standards, forecasting, vendor evaluation, and purchasing systems. (PLO 1,2)
3. Explain the role and responsibilities of managers, including economics of quality, buying strategies, and ethical practices. (PLO 4, 5)

Latest Update Effective: Fall 2022