HRI 215 - Food Purchasing

Institution:

Tidewater Community College

Subject:

Description:

Presents the methods and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions, price buying, yields and quality control. Lecture 3 hours per week.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tcc.edu

Phone Number:

(757) 822-1122

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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