NVCC 1997-1998 Catalog Description of Courses | ||
HRI - Hotel, Restaurant, and Institutional Management | ||
HRI 215 | (3 CR.) | |
FOOD PURCHASING | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hotel, Restaurant, and Institutional Management | Previous Page | Next Page ] Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control. Lecture 3 hours per week. Last revised: Monday, May-18-2015 10:35 Comments to: webmaster@nvcc.edu |