HRI215 — Food Purchasing

3 credits · 3 hours

HRI 215 - Food Purchasing [ Course Outline ] HRI 215 - Food Purchasing Course Type: Not Intended for Transfer Description: 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 per week.

Part of

• Culinary Arts: Al Pollard Culinary Arts Program Baking Specialization, A.A.S.
• Culinary Arts: Al Pollard Culinary Arts Program, A.A.S.
• Management: Hospitality Management Specialization, A.A.S.

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