HM 126 Procurement for Food Service Operations 2 cr.  (2-0-0)

A study of purchasing and inventory management of foods service goods to include sourcing, development of purchase specifications, formal and informal price comparison, inventory management, issuing procedures, and working with other departments. Emphasis will be placed on product cost analysis, yield, pricing formulas, controls, and record keeping at each purchasing cycle stage.


Formerly HM 226 Procurement for Restaurant Operations.