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Oct 04, 2024
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RHT 3350 - Food Service Purchasing Managerial approach to the purchasing and selection of a wide variety of food, beverage, and nonfood items. Emphasis placed on purchasing the optimal amount and quality at the optimal price.
Requisites: C or better in RHT 2990 Credit Hours: 3 Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts. Lecture/Lab Hours: 3.0 lecture Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I Learning Outcomes: - Analyze forces affecting the distribution system.
- Apply HACCP principles in ordering, receiving and storage procedures to obtain and keep products safe and fresh.
- Apply purchasing procedures to obtain the best product for the best price.
- Explore the principles of procurement and distribution.
- Identify food items, standard ordering units and quality references.
- Identify the characteristics of a reputable supplier.
- Identify the importance of a sound purchasing program.
- Perform a value analysis and utilize its information effectively.
- Write product specifications.
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