RHT 3350 - Food Service Purchasing

Managerial approach to the purchasing and selection of a wide variety of food, beverage, and nonfood items. Emphasis placed on purchasing the optimal amount and quality at the optimal price.

Requisites: C or better in RHT 2990
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes:

Analyze forces affecting the distribution system.
Apply HACCP principles in ordering, receiving and storage procedures to obtain and keep products safe and fresh.
Apply purchasing procedures to obtain the best product for the best price.
Explore the principles of procurement and distribution.
Identify food items, standard ordering units and quality references.
Identify the characteristics of a reputable supplier.
Identify the importance of a sound purchasing program.
Perform a value analysis and utilize its information effectively.
Write product specifications.

Ohio University

Ohio University

RHT 3350 - Food Service Purchasing