Purchasing in the Hospitality Industry

Course Code

CUA 262

Credits

3

Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies supplier selection and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation the educational arm of the National Restaurant Association.

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In their own words...

I love my class because its very small so we get more time with the chef and my teacher is an awesome person.

Cara Curwen
Professional Baking Student