FSVC 203 - Food and Beverage Purchasing

3 credits (3 lecture)
This course is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing. Spring semester only.