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May 11, 2024
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FMGT 371 Hospitality PurchasingCredit 3
Hybrid
This course emphasizes the managerial principles of the purchasing function and covers fundamental concepts, supplier selection, best practices, purchase specifications and purchase orders, product yield, and the receiving, storing, and issuing of hospitality products. An application research project is required. The laboratory component of this course emphasizes the development and use of knowledge related to hospitality supplier selection, purchase specifications and purchase orders, product yield, and best practices. Prerequisite(s): HRM Department Major, Curriculum Area II (ECON 201 or ECON 202 ), and Curriculum Area IV (Mathematics) requirements must be met.
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