FSVC 203 - Food and Beverage Purchasing

3 credits (3 lecture)
This course is a study of the management principles of the procurement process. The organization and staffing of a food purchasing department, the establishment of procedures and policies in purchasing quality, quantity foods as well as non-food items and computer-based purchasing systems are discussed. The student will develop an understanding of product knowledge by learning how to identify products required to meet the production need and how to select and procure them in the market.