Recent SemestersFall 2026, Spring 2026, Spring 2025, Summer 2024, Spring 2024Class Size24–32 studentsCredits3 Transfers ToCSUDescriptionThis course is a comprehensive study of the procurement systems applicable to any food service operation. "Value added" is a prevalent theme throughout the course as well as the ways in which value is added throughout the distribution channel. The definition of and focus on the control-cycle points within the purchasing process are reinforced. The concept of market-form, current trends, available technology, sustainable purchasing opportunities, and distributor and operator ethics are also covered.Usually HeldMon 9:10am–1:20pm, Fri 10:05am–12:15pm, Fri 9:10am–1:20pm, Mon Wed Fri 8:40am–10:50am 