RM 207 - Foodservice Purchasing
This course is designed to teach students inventory and purchasing and provides students with marketable skills for a career with the Restaurant and Foodservice industry. Students will learn purchase quality and quantity requirements, how to select vendors, how to make pricing decisions and how to establish effective procedures for ordering products. Purchasing ethics and establishing vendor relationships, and purchasing follow-up will also be covered.
The texts and final exams are part of the ManageFirst® Program from the National Restaurant Association (NRA). This course provides students with marketable skills for a career with the Restaurant and Foodservice industry. Students also take the National Restaurant Association ServSafe Exam in Food Safety and the Alcohol Exam to receive NRA-branded certificates. By completing 4 Core topics and 1 Foundation Topic of ManageFirst® Program students can achieve the Foodservice Management Professional® (FMP®) credential. This course completes 1 core topic and 1 foundation topic of that program.
RM 105 - Dining Room Service
RM 107 - Cost Control in Foodservice