CUL 117 - Purchasing and Receiving in the Hospitality Industry

Prerequisite: This course requires a minimum COMPASS reading score of 70 or successful completion of

to enroll.

Description: Students will conduct purchasing and receiving activities for a food service business to include inventory management and buyer relationship. Students will move through the purchasing and receiving cycle using cost benefit ratios, inventory management, and volume and production schedules.

Credits: (3)
Lecture Hours: 3

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