Course Details
Course Code: HOSP203 Course ID: 2908 Credit Hours: 3 Level: Undergraduate
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| Registration04/28/2025 - 10/03/2025 | Course Dates10/06/2025 - 11/30/2025 | Start Month October | SessionFall 2025 Session B | Weeks8 Week session |
| Registration06/30/2025 - 11/28/2025 | Course Dates12/01/2025 - 01/25/2026 | Start Month December | SessionFall 2025 Session D | Weeks8 Week session |
| Registration08/25/2025 - 01/30/2026 | Course Dates02/02/2026 - 03/29/2026 | Start Month February | SessionWinter 2026 Session I | Weeks8 Week session |
| Registration04/28/2025 - 10/03/2025 | Course Dates10/06/2025 - 11/30/2025 | Start Month October | SessionFall 2025 Session B | Weeks8 Week session |
| Registration06/30/2025 - 11/28/2025 | Course Dates12/01/2025 - 01/25/2026 | Start Month December | SessionFall 2025 Session D | Weeks8 Week session |
| Registration08/25/2025 - 01/30/2026 | Course Dates02/02/2026 - 03/29/2026 | Start Month February | SessionWinter 2026 Session I | Weeks8 Week session |