2021-2022 HCC Catalog & Student Handbook 
    
    Mar 28, 2024  
2021-2022 HCC Catalog & Student Handbook [ARCHIVED CATALOG]

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RSTO 1325 - Purchasing for Hospitality Operations


Credits: 3

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.

Lecture: 3
Lab: 0



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