The Food Purchasing course is designed to equip students with the knowledge and skills necessary to effectively manage the purchasing and procurement processes in the food industry. This course explores the fundamental principles and best practices of food purchasing, emphasizing the critical role it plays in the success of food service establishments, including restaurants, hotels, catering companies, and institutional food service providers.
Throughout the course, students will gain an understanding of the essential aspects of food purchasing, including sourcing, negotiation, supplier selection, quality assurance, and cost control. They will learn how to develop and implement effective purchasing strategies that align with the organization’s goals and objectives. Students will also examine the ethical and sustainable considerations involved in food purchasing, exploring concepts such as fair trade, organic products, and responsible sourcing.