HFT 1820 Food and Beverage Purchasing

This course provides a basic study of information on purchasing food and beverages. Students learn to create estimates of needed materials, safety and sanitation standards development, and food receiving and storage techniques. This course covers techniques for purchasing food, beverages, and supplies used in hotels and restaurants. Students learn to analyze the operation, promotion, sales cost, and inventory controls on food and beverages. Students gain realistic experience by writing food service specifications, based on general purchasing methods, requirements, and procedures, while emphasizing the importance of controlling portions, inventories and costs and their effect on menu pricing.

3 credits