Unit 1: Introduction to Purchasing and Procurement Management

Unit 2: The Market System

Unit 3: Market Forces

Unit 4: Menu Planning

Unit 5: Buying Methods

Unit 6: Product Receiving

Unit 7: Factors Necessary For Storage Management

Unit 8: Procurement Management and Security

Unit 9: Purchasing Fruits and Vegetables

Unit 10: Purchasing Meats

Unit 11: Seafood Harvest

Unit 12: Purchasing Poultry and Eggs

Unit 13: Purchasing Dairy Products

Unit 14: Grains, Rice, Wheats, and Flours

Unit 15: Purchasing Fats and Oils

Unit 16: Purchasing Services