HTM 215 - Hospitality Purchasing and Cost Control

This class explores the managerial, tactical and strategic aspect of the purchasing function. By means of an overview of current purchasing methodologies, students examine and analyze key market factors relating to cost and availability. During the semester quality, quantity, sourcing and distribution channels are explored, leading to forecasting methods to provide students with an understanding of the importance of management principles at each stage of the purchasing cycle..

Prerequisites & Notes
HTM 225.

(Cr: 3)