Catalog Description
When running a food business, how do you determine how much product to order, the best prices to pay, or what vendors to use? Learn the critical skills required to purchase products and services, examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and goods come from. The class also covers emerging purchasing technologies and external forces that affect the supply chain.
Section Notes
This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 17.5 weeks. For student support and other services, students can check Welcome to CityOnline.
Requisites
Recommended Preparation, (Readiness for college-level English) or ESL 186
Learning Outcomes