'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 60 Course Image

HRM 60 - Hospitality Purchasing
                (3.0 units)
This course covers the basic principles purchasing for the food service industry.   Ordering, receiving, storage, characteristics of products and grade selection for different situations are emphasized.  Choosing the best supplier, negotiating the best terms and writing product specifications are covered.
 
(54 hours lecture;    Degree applicable, CSU)
Corequisite:   HRM 51 - Introduction to Hospitality   (May have been taken previously)

Course Measurable Objectives:

  1. Determine the different products and amounts of each needed to sustain the business.
  2. Compare and analyze the different grades of meats, poultry, fish, produce, dairy products and dry groceries.
  3. Develop and write specifications for products needed.
  4. Assess best options in choosing services, non- food items and furnishings, fixtures and equipment.
  5. Apply specifications defined to order products.
  6. Design and implement HACCP controls to monitor and control resources.
  7. Apply HACCP controls to define procedures for receiving and storing of goods purchased.

Course Level Student Learning Outcomes:


Students completing HRM 60 - Purchasing for the Restaurant Industry will be able to:
  1. determine the different products and amounts of each needed to sustain a food and beverage business.
  2. assess best options in choosing services, non- food items and furnishings, fixtures and equipment.
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