HEC 1202 - Food Service Purchasing

Institution:

Black River Technical College

Subject:

Description:

Overview of the principles of procurement in food service systems. Special emphasis given to food and equipment specifications, determining order quantities, evaluating product quality, and selection of suppliers. Receiving, financial management, and record keeping are also discussed. Spring Semester.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.blackrivertech.edu

Phone Number:

(870) 248-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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