HPRM 3017 - Culinary Procur & Purchasing

Institution:

University of Memphis

Subject:

Hospitality and Resturant Management

Description:

This course will provide the student with an in-depth understanding of the complex and critical world of purchasing and Procurement of food items, supplies, and equipment, from selecting venders to writing specification sheets to the final purchase and delivery and through the life of the product. Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. PREREQUISITE: HPRM 2012

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.memphis.edu

Phone Number:

(901) 678-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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