HOS 160 - Purchasing for Hospitality

Lecture: 3 Lab: 0 Credit: 3
Contact Hours: 45
This course is a study of a systematic approach to the principles of effective control and procurement of food products, beverages and equipment. Emphasis is placed on practical applications of facilities design, food cost reporting and inventory accountability functions.

Prerequisite: HOS 140 and MAT 103 or MAT 110 or MAT 115 or MAT 120 or MAT 155 or appropriate math placement
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston