HOSP 335 - Purchasing for the Hospitality Industry

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): CULN 180 and CULN 280 or REST 280 or BKNG 280 or EVNT 280, or permission of the instructor

Restriction(s): None

Corequisite(s): None

This course expands the concepts of the purchasing function and supply management for hospitality operations. Emphasis is placed on quality and quantity standards while maintaining strict cost control systems throughout the procurement chain. This advanced course builds on the basics attained in a variety of hospitality courses and requires product research and analysis within the industry. The material is divided into three principal categories: the purchasing function, including accountability, distribution network, purchase options, legal/ethical issues, exterior and interior controls, and industry trends; identification, quality and control of the major food groups and beverages, including yield analysis; and specification and selection of the non-food commodities of equipment, furniture, linens, carpets, chemicals, paper products, and services.

Student Learning Outcomes of the Course:

Apply generally accepted principles and procedures of selection and procurement in the hospitality industry
Analyze specific product characteristics, especially their market distribution, quality standards, and other selection factors
Prepare product specifications
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior