HP 210 - Purchasing For Hospitality

Institution:

Monroe University

Subject:

Description:

3 credits This course presents the purchasing methods widely utilized by hotels, restaurants and institutions. Emphasis will be given to vendor selection, specifications and grades in order to assure the quality of meats, vegetables, fruit, poultry, seafood, dairy, and groceries. The course surveys current purchasing and market trends, the effects of government regulations and they influence the market place and the ethical issues surrounding the function of purchasing. PREREQUISITE: HP-110

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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