RSTO 1325 - Purchasing for Hospitality Operations

Institution:

Tarrant County College District

Subject:

Description:

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 state of the purchasing cycle. (Licensure/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel, Restaurant, and Institutional Education)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tccd.edu

Phone Number:

(817) 515-5100

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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