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HRM 220 Purchasing and Cost Controls for the Hospitality Industry 3.0 Credits

Covers principles and techniques of quantity-foods purchasing and hospitality furnishings. Emphasizes channels of distribution, determination of specifications, mechanics of buying, managing costs, and maximizing profits within food-service facilities.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D] or HRM 120 [Min Grade: D]

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