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Apr 29, 2024
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CLART 103 - Procurement
2.0 Credits
Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry. Prerequisite
Placement into BRDGE 093 or EAP 121 or instructor permission. Corequisite
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Identify purchasing guidelines for food.
- Analyze and compare purchasing techniques.
- Explain the vendor selection process.
- Explain the common and proper receiving and storage practices in the hospitality industry.
- Describe how relevant local and world issues affect the hospitality industry.
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