FSS 1120 - Food and Beverage Purchasing

3 Credit Hours
(Spring)

Study of purchasing and inventory control functions used for the proper acquisition of all foods, beverages and disposables used in the hospitality industry. This includes the development of purchase specifications, determination of order quantities, executing supplier price comparisons, employing proper receiving procedures, managing product storage functions, and developing proper product issuing procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record-keeping at each stage of the purchasing cycle.