CLART 103 - Procurement

2.0 Credits
Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry.

Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Identify purchasing guidelines for food. [REASON]
Analyze and compare purchasing techniques. [REASON]
Explain the vendor selection process. [COMMUNICATE]
Explain the common and proper receiving and storage practices in the Hospitality Industry. [COMMUNICATE]
Describe how relevant local and world issues affect the Hospitality Industry. [ACT]