HRI 215 - Food Purchasing (3 CR.)

Presents the method and procedures for purchasing food for hotels, restaurants, and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versus price buying, yields, and quality control. Lecture 3 hours per week.

Credit for Prior Learning (CPL) available for this course. More information at https://www.nvcc.edu/admissions/cpl.html.