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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.

 

Prerequisites

Corequisites

N/A

Schedule of Classes

Registration Dates Course Dates Session
05/28/18 - 11/02/18 11/05/18 - 12/30/18 Fall 2018 Session I - 8 Week session
06/25/18 - 11/30/18 12/03/18 - 01/27/19 Fall 2018 Session D - 8 Week session
08/27/18 - 02/01/19 02/04/19 - 03/31/19 Winter 2019 Session I - 8 Week session
10/29/18 - 03/29/19 04/01/19 - 05/26/19 Spring 2019 Session B - 8 Week session

Course Materials

Previous Syllabi

Book Title: ProSim Purchasing Simulation - access information provided inside the classroom
ISBN: HOSP203-NTMO
Publication Info: Knowledge Matters
Author: Knowledge Matters
Unit Cost: N/A
Electronic ISBN: N/A
Electronic Unit Cost: $4.99

Book Title: To find the library e-book(s) req'd for your course, please visit http://apus.libguides.com/er.php to locate the eReserve by course #. You must be logged in to eCampus first to access the links.
ISBN: N/A
Publication Info: N/A
Author: N/A
Unit Cost: N/A
Electronic ISBN: N/A
Electronic Unit Cost: N/A

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