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HSMG 211 - Purchasing for F&B Operations

This course examines purchasing activities with product and information from a management perspective. Students will explore market analysis policies, procedures, specifications, standards of quality, methods of purchase, as well as care for: food, cleaning, supplies, paper goods, linens, and other supplies used in the hospitality industry. Typically offered Fall, Spring, Summer.
Level: UG
Credit Hours: 3

Ferris Equivalencies: RFIM-211-200101

Department: MKTG


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