This course introduces students to the procedures and techniques involved with food service purchasing and storage, including the “Five Rights” (right product, right quantity, right supplier, right price, and the right time.) The course will cover product grading specifications as well as storeroom operations such as inventory procedures and classification of products, receiving, and storing of food products. The course will also emphasize product identification, and packaging, and will cover new trends in purchasing such as organic and locally produced products.