DIU-BLC
  • Purchasing for Hospitality Operations (Spring-24)
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  • Course data
    ABOUT THE COURSE:
    TEXTBOOK
    Course Outline
    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
    Submission of Classwork
    Review Quiz
    Mid-term Examination
    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
    Quiz Syllabus & Quizzes
    Final Examination-Fall'21
    Quiz-Fall 2024
    Assignment & Presentation
    Semester-End Report and Presentation
    Presentation and Report
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    1. Home
    2. Courses
    3. DIU
    4. Faculty of Business & Entrepreneurship
    5. Tourism and Hospitality Management
    6. THM Spring 2024
    7. THM 303(MK-241)
    8. Summary

    Purchasing for Hospitality Operations (Spring-24)

    • Teacher: Md. Mishkatul Kabir
    Skill Level: Beginner

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