HMGT 1350 - FOODSERVICE PURCHASING

Minimum Credits: 3
Maximum Credits: 3
We will explore the flow of operations as it applies to the purchasing of foodservice commodities. Issues covered will include: standards, specifications, policies and procedures for the purchasing of both foodstuffs and nonfood supplies.
Academic Career: Undergraduate
Course Component: Lecture
Grade Component: LG/SNC Elective Basis
Course Requirements: Prerequisites: Upper-Level Courses require completion of ENG 0101, ENG 0102, FS 0102, and the MATH competency

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