HOSP 310 - Purchasing & Cost Control

Institution:

Lander University

Subject:

Description:

This course introduces students to the principles of effective product identification and the cost controls necessary to support a hospitality operation, namely within the foodservice segment. Topics may include procurement of goods, product distribution, product identification, costing procedures, inventory management, value analysis, and proper record keeping. Prerequisites: "C" or better in HOSP 101. Three credit hours

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lander.edu

Phone Number:

(864) 388-8000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.