Course Details
Course Code: HOSP203 Course ID: 2908 Credit Hours: 3 Level: Undergraduate
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.
- HOSP100 - Introduction to Hospitality Management
Prerequisites
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| Registration08/25/2025 - 01/30/2026 | Course Dates02/02/2026 - 03/29/2026 | Start Month February | SessionWinter 2026 Session I | Weeks8 Week session |
| Registration10/27/2025 - 04/03/2026 | Course Dates04/06/2026 - 05/31/2026 | Start Month April | SessionSpring 2026 Session B | Weeks8 Week session |
| Registration12/29/2025 - 05/29/2026 | Course Dates06/01/2026 - 07/26/2026 | Start Month June | SessionSpring 2026 Session D | Weeks8 Week session |