HRM 260 - Procurement for Hosp

Class: 3 Lab: 0 Clinical: 0 Credits: 3

This course provides information for management decisions regarding needs analysis and fulfillment for hospitality operations. Emphasis is placed on supply chain sourcing, environmental impacts, procurement technologies, and packaging of products such as food, beverages, supplies, furniture, and equipment. Upon completion, students should be able to demonstrate competence in planning and executing the procurement function.

**This is a Spring Only Class.**

(S22823)