This module covers principles of purchasing and supply chain focusing on hospitality needs (foods, beverage etc. Students acquire the necessary knowledge and competencies for the development of product and purchase specifications, determination of order quantities, proper receiving procedures, storage management, and security procedures. Emphasis on product on purchasing cycle and stock calculation develop students capability in achieving performance target and budgets.
- Teacher: AZAM AZIZAN BIN AZIZOL Encik
- Enrolled students: 4