Food Purchasing - HRI 215 at Patrick & Henry Community College


         
 
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HRI 215 - Food Purchasing
Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control.
Lecture 3 hours per week.
3 credits

Schedule at Patrick & Henry Community College

Not scheduled at this time

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