CULIN 116 - PURCHASING FOR INSTITUTIONAL FOODSERVICE AND HOSPITALITY
- Recent Professors
- Yuze Ji
- Recent Semesters
- Fall 2026
- Class Size
- Not published
- Difficulty
- 6.9Demandingout of 10
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of CULIN 116
- Transfers To
- CSU
- Description
- CULIN 116 examines policies, procedures, and controls and their implementation in purchasingmerchandiseandsuppliesforthe hospitality industry including equipment, service ware, furniture, fixtures, contract services, and food and beverage. The focus of this course is on optimal procurement, purchasing,andselectionpoliciesandprocedures for the hospitality industry.