HMGT 1220 Purchasing and Control

3 Credit Hour(s)

The student is introduced to control systems and principles of purchasing for food, beverage, and lodging operations. Food specification and grading are emphasized. Inventory levels, receiving, and issues are covered. Determination of cost of sales, sales percentages and effectiveness of control systems are studied.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits

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