HMR205 — Purchasing and Cost Control
This course includes the presentation of materials and managerial information needed for the operation of a hotel, motel or food establishment. It includes the study of purchasing functions, organization, policies and sources of supply, quality concepts, pricing, storekeeping and the forecasting of food, beverages and other supplies. Also are in-depth studies of various established cost control systems, focusing on the food and labor cost controls necessary for a profitable and economical operation.
Prerequisites: ENG095, ENG097, MTH091