Description
Prerequisite: HRM 204or HRM 224. This course builds on the major concepts of hotel and restaurant management and the student's understanding of the hospitality industry. This course examines contemporary purchasing practices found in professional hotel and foodservice environments, as well as the theories of distribution and procurement. Students will spend time in procurement activities for The Keeter Center. Students will participate in discussion for two hours each week, one hour of purchasing practicum each week, plus out-of-class readings and assignments. Fall