HRI 215

Food Purchasing

Northern Virginia Community College · UGRD · Fall 2026

1 section

Catalog description

Presents the method and procedures for purchasing food for hotels, restaurants, and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versus price buying, yields, and quality control. Lecture 3 hours per week.

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Class #northern_virginia-0643Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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