RSTO 1325 Purchasing & Hospitality Operations
Course Information
Course Description
RSTO 1325. PURCHASING FOR HOSPITALITY OPERATIONS (3-0-3) 12.0504 Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls and record keeping at each stage of the purchasing cycle. Prerequisites: CHEF 1301.Assessment Levels: R2, E2 , M2.
Prerequisite(s)
Must have completed
CHEF 1301 Must be level 2 in Reading English and Math