Introduces the student to the study of product selection, purchase,and storage of hospitality supplies. Students will learn to surveypurveyors, write specifications, place orders, evaluate quality vs. costand keep purchasing financial records. This course also provides thestudent with a wide range of knowledge and specific solutionsneeded to keep costs low and margins high. Students will be able toapply technology to cost control and employ manager developedexcel spreadsheets and internet access. Content will examine uniformsystems of accounts for restaurants, menu analysis, andcost/volume/profit analysis menu pricing and strategy.