Northeast Wisconsin Technical College
10-109-126 054848 Hospitality Finance
Outline of Instruction

Course Information
Description10-109-126 HOSPITALITY FINANCE ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls and financial statements.
Total Credits3
Prior Learning Assessments
  1. Credit by Exam
Course Competencies
  1. Discuss marketing distribution systems for hospitality purchasing
  2. Draw a flow chart for the purchasing function in hospitality operations
  3. Write food specifications based on intended use
  4. Evaluate important considerations in making optimal decisions in the ordering process
  5. Explain effective recieving and storage controls
  6. Describe considerations for the selection, procurement and control of fresh produce
  7. Describe considerations for the selection, procurement and control of convenience foods
  8. Describe considerations for the selection, procurement and control of processed produce and other grocery items
  9. Describe the considerations for the selection, procurement and control of refrigerated/frozen foods
  10. Describe considerations for the selection, procurement and control of alcoholic and non alcoholic beverages
  11. Describe considerations for the selection, procurement and control of non food items