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HOSP203 - Hotel and Restaurant Purchasing


A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.





Schedule of Classes

Registration Dates Course Dates Session
10/29/18 - 03/29/19 04/01/19 - 05/26/19 Spring 2019 Session B - 8 Week session
12/31/18 - 05/31/19 06/03/19 - 07/28/19 Spring 2019 Session D - 8 Week session
02/25/19 - 08/02/19 08/05/19 - 09/29/19 Summer 2019 Session I - 8 Week session

Course Materials

Previous Syllabi

Book Title: ProSim Purchasing Simulation - access information provided inside the classroom
Publication Info: CLASS-Knowledge Matters
Author: Knowledge Matters
Unit Cost: N/A
Electronic ISBN: N/A
Electronic Unit Cost: $4.99

Book Title: Purchasing: Selection and Procurement for the Hospitality Industry, 8th ed - eBook available through the APUS Online Library.
ISBN: 9780470290460
Publication Info: N/A
Author: Feinstein, Andrew H. / Stefanelli, John M.
Unit Cost: $75.06
Electronic ISBN: N/A
Electronic Unit Cost: N/A