May 27, 2022  
2020-2021 Undergraduate Catalog 
    
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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HM 255 - Hospitality Purchasing and Cost Control

3 Credit Hours
Prerequisite: HM 110  and AC 231 .  An overview of the purchasing and control methods utilized to cover food and beverage operations, purchasing, receiving and storage. Emphasis is on analyzing the purchase process and ethics, the intricacies of the buyer-distributor relationship, and controlling food, beverage and labor costs. (SP)



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