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HTMÂ 220. Selection, Procurement & Supply Mgt. (4).
This course will prepare students to understand contemporary principles and to employ methods of effective and sustainable food, beverage, and supply purchasing necessary to support food preparation and service departments of hospitality operations. The course will also cover topics such as global distribution channels and intermediaries in the supply chain, food distributor financial statement analysis, product specifications, food grading, comparative buying, evaluation and selection of suppliers, development of buying strategies, influence of economic and environmental factors on supply, purchase timing and inventory management using current industry technology and software.