2018-2019 Academic Catalog 
    
    Mar 28, 2024  
2018-2019 Academic Catalog [ARCHIVED CATALOG]

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

  1. Identify purchasing guidelines for food.
  2. Analyze and compare purchasing techniques.
  3. Explain the vendor selection process.
  4. Explain the common and proper receiving and storage practices in the hospitality industry.
  5. Describe how relevant local and world issues affect the hospitality industry.



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