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Sinclair College

HMT 2226 Hospitality Purchasing & Negotiations

Food service functions regarding negotiations, laws, buying, science, packaging, distribution, ingredient process, storage, organization, cost controls, security, garden(s) sustainability, and procurement processing experience(s). One classroom, two lab hours per week.

Prerequisites: HMT 1105 and HMT 1110

Course Outcomes
  • Explanation of the futurist thoughts on Food service.
  • The dynamics of food purchasing in regards to law, market, distribution systems, buying decisions and application of food science and sustainability.
  • The students will explore measuring and packaging for preservation,sale and distribution. The ingredient process in regards to storeroom practices of shipping, receiving, issuing and cost control measures.
  • The students will develop product knowledge of herbs, bakery supplies, various meats, fruits, vegetables, dairy and beverages.
Credit Hours: 2
  • Classroom: 1 hour
  • Lab: 2 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Face to Face
Downtown Dayton Campus
Location to be announced
Term: Spring 2024
Format: Credit earned though an agreement between faculty and student. Can be longer or shorter than normal term.
Restrictions: Independent Study Student
Open Seats: 3
Section: 400
Open Seats: 3
Section: 400
Blended Learning
Downtown Dayton Campus
Term: Spring 2024
Format: Course meets in person on scheduled days and times with additional online content. Check the schedule to confirm the days and times your class will meet in-person. Requires computer and high-speed internet.
Open Seats: 6
Meets: F from 9:00AM to 11:40AM
Section: 100
Open Seats: 6
Meets: F from
9:00AM to 11:40AM
Section: 100