FMTC 230 - Hospitality Purchasing

(3,0) 3 Credits

This course examines principles related to the procurement of food, beverages, services, furniture, fixtures and equipment for hospitality operations. Topics include product knowledge, selection criteria, evaluation techniques, quality standards, product safety, writing and understanding product specifications, vendor relations and government regulations. Ordering, receiving and inventory management will also be emphasized.

Winter 2024 Course Selections

Spring 2025 Course Selections