HRI215 — Food Purchasing

3 credits · 3 hours

Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control. Lecture 3 hours.

Prerequisites: MTH130

Part of

• Culinary Arts, Associate of Applied Science
• Food Service Management Trainee, Career Studies Certificate
• Hospitality Management Specialization: Food Service Management, Associate of Applied Science

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