This course is designed to promote an understanding of the managerial aspects of the hospitality purchasing activity. Strategic selection and procurement considerations based on item need, value, and supplier information are the main emphases of this course. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.