HRT 2500 - Hospitality Procurement, Purchasing and Selection (3)

Policy, procedures, controls and their implementation in purchasing merchandise and supplies for the hospitality industry including equipment, service ware, furniture, fixtures, contract services, food and beverage. Focus on optimal procurement, purchasing and selection policies and procedures for the hospitality industry.

Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once