Purchasing for Hospitality Industry
HOSP-335-INT
SUNY Delhi
- Semester
- Spring 2026
- Instructor
- Sean Pehrsson
- Start Date
- 01-19-2026
- Total Credits
- 3
- Call to Register
- 607-746-4560
Take your class online with SUNY
You will learn the same curriculum as our on-campus students
This course expands the concepts of the purchasing function and supply management for hospitality operations. Emphasis is placed on quality and quantity standards while maintaining strict cost control systems throughout the procurement chain. This advanced course builds on the basics attained in a variety of hospitality courses and requires product research and analysis within the industry. The material is divided into three principal categories: the purchasing function, including accountability, distribution network, purchase options, legal/ethical issues, exterior and interior controls, and industry trends; identification, quality and control of the major food groups and beverages, including yield analysis; and specification and selection of the non-food commodities of equipment, furniture, linens, carpets, chemicals, paper products, and services. Prerequisites: CULN 180 and CULN 280 or REST 280, HTEL 250 or BKNG 280, OR permission of the instructor. (3:3,0)
Prerequisites:
( HCAD T000 ) or ( Undergraduate level CULN 180 Minimum Grade of D- or CULN T180 and Undergraduate level CULN 280 Minimum Grade of D- or CULN T280 ) or ( Undergraduate level REST 280 Minimum Grade of D- or REST T280 or Undergraduate level HTEL 250 Minimum Grade of D- or HTEL T250 or Undergraduate level BKNG 280 Minimum Grade of D- or BKNG T280 )
Course Area: Hotel Restaurant Management
Level: Upper Level Undergraduate
Dates: 01-19-2026 - 05-15-2026
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- Instructor: Sean Pehrsson
- Local Course ID: 26SP_DEL_HOSP335_ 1
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