HOSP 160 - Hospitality Purchasing

Institution:

Henry Ford College

Subject:

Description:

Explains procedures for purchasing food and beverages for hotels, restaurants, and institutions. Emphasis is placed on markets, federal and trade grades, governmental regulations, packaging, comparative versus price buying, yields, and quality controls. Prerequisites: Completion of or concurrent enrollment in HOSP 110

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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