HADM 4350: Selection, Procurement, and Supply Management
Spring. (weeks 1-7) 2 credits. Letter grades only.
Elective. Limited to 20 SHA juniors, seniors, and graduate students or permission of instructor.
Limited to Hotel students.
This course deals with contemporary management issues related to procurement activities within the hospitality industry. Focus is on both the food distribution industry and the hospitality industry so that students understand the role the distributor plays in the movement of food and supplies from the producer to the hospitality operator and how the creation of distribution partnerships serves to improve efficiency and reduce costs. Topics include distribution channels and intermediaries in the supply chain, food distributor financial statement analysis, evaluation and selection of suppliers, development of buying strategies, influence of economic and environmental factors on supply, purchase timing and inventory management, the emerging role of the Internet, and e-procurement service providers.