Procurement for Hospitality Operations - FBM 342

Procurement, in its broadest sense, includes a full range of management tasks, from listing supply needs to controlling inventory. Each hospitality operation must tailor a procurement program to meet its individual needs. This course is intended to enhance an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on supplier information, item need, and value. The purchasing targets are food, beverage, equipment, supplies, services, and hotel and restaurants furnishings. Attention will also be given to inventory management principles of receiving and storing as well as the ethical and technological considerations. Prerequisite: FBM 312.