Catalog Info
Title when registering
Hospitality Purchasing
Course Master
Credit Hours
3.00
Contact Hours Per Week
3 (for 15-week classes)
Pre-requisites
HOSP-211
Course Description
Explains standard procedures for purchasing food, and beverages and services for hotels, restaurants, and institutions. Emphasizes distribution, product line, government regulations, packaging, comparative versus price buying, yields, inventory, and quality controls.
Office Contact
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211
Requirements are subject to change.
The information represented here is effective starting Fall 2020 and applies to the current catalog year.
If you were admitted prior to this year, please check your requirements under the
My Progress section of HFC Self Service.