HRM-225 — Purchasing and Cost Control
3 Lab Hour(s) 2 Lecture Hour(s) This course is a detailed study of cost control and purchasing procedures found within the hospitality industry. Factor affecting purchasing, receiving, storage, issuing,preparation, service and sales are examined. Students execute requisitioning, ordering,purchasing for various kitchens. Computer technology and practical applications are implemented throughout the course. Prerequisite(s): HRM-101 , HRM-103 or HRM-105 Syllabus for this course
Prerequisites: HRM-101, HRM-103, HRM-105