DIU-BLC
  • Purchasing for Hospitality Operations (Fall 21)
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    Section 1
    TEXTBOOK
    Lesson 1 : The Concepts of Selection and Procurement
    Lecture Resource
    Lesson 2 : Distribution Systems
    Lecture Resource
    Lesson 3 : An Overview of Purchasing Functions
    Lecture Resource
    Lesson 4 : The Optimal Price and Optimal Amount
    Lecture Resource
    Lesson 5: Typical Ordering and Receiving Procedures
    Lecture Resource
    Lesson 6: Security in the Purchasing Functions
    Lecture Resource
    Lesson 7 : Processed Produce and Other Grocery Items(Dairy Products)
    Lecture Resource
    Lesson 8: Eggs & Poultry
    Lecture Resource
    Lesson 9 : Beverages and Services
    Lecture Resource
    Lesson 10 : Nonfood Expense Items Furniture, Fixtures, and Equipment
    Lecture Resource
    Final Examination-Fall'21
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    THM 303 (MSF-213)
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    Course info

    1. Home
    2. Courses
    3. DIU
    4. Faculty of Business & Entrepreneurship
    5. Tourism and Hospitality Management
    6. THM Fall 2021
    7. THM 303 (MSF-213)
    8. Summary

    Purchasing for Hospitality Operations (Fall 21)

    • Teacher: Mahfuza Sultana Fariha
    Skill Level: Beginner

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