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2019 SPRING 2nd 7.5 Weeks
HRM221/Lecture/01 - Hospitality Purchasing | Credits 3.00
Students engage in distinguishing foodservice purchasing, computer programs, and HACCP flow-thru. Storage and evaluation of fresh, frozen, dry and canned foodstuffs are discussed via sensitivity exercises and problem-solving activities. Pre-Requisite: None

Registration Type Traditional
Fees N/A
Instructors Black, Herbert
Duration 3/22/2019 - 5/12/2019
Schedule Monday, Wednesday  2:30 PM - 5:00 PM;  Cheyney University, Carnegie Hall, Room 15
Prerequisites N/A
Corequisites N/A
Credit Types Credit
Class 35 Seats | 20 Remaining
Open (Target Met)

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Cheyney Univ/Main Campus350
Program  Undergraduate00
Department  Hospitality & Leisur3515