CLART 103 - Food Service 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.
Analyze and compare purchasing techniques.
Explain the vendor selection process.
Explain the common and proper receiving and storage practices in the hospitality industry.
Describe how relevant local and world issues affect the hospitality industry.

Course Typically Offered
Spring