RSTO 1325 (NT) - Purchasing for Hospitality Operations

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 3 Lab Hour(s) Each Week: 0

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.
Prerequisite(s): Eligible to enroll in ENGL 0307 and MATH 0300
Fees: Course Fee $50, High Demand Program fee $10 per credit hour When Offered: Sp Coordinating Board Approval Number: CIP 12.0504