HOSP-360: Hospitality Purchasing

School
Business, Entrepreneurship, and Professional Development
Division
Culinary Arts/Hospitality Mgmt
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
360
Course Title
Hospitality Purchasing
Credit Hours
3.00
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
HOSP-211
Catalog Course Description

Explains standard procedures for purchasing food, and beverages and services for hotels, restaurants, and institutions. Emphasizes distribution, product line, government regulations, packaging, comparative versus price buying, yields, inventory, and quality controls.

Goals, Topics, and Objectives

Core Course Topics
  1. The Flow of Goods
  2. Product Specifications
  3. Service Specifications
  4. Distribution
  5. Corporate Purchasing Programs
  6. Compliance
  7. Financial Analysis of Purchasing Decisions
Core Course Learning Objectives (Separated)
  1. Discuss the concept of farm to fork, including the flow of goods in a food service operation.
  2. Analyze market fluctuations and product cost.
  3. Discuss legal and ethical considerations of purchasing.
  4. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables.
  5. Write a bid specification.
  6. Evaluate received goods to determine conformity with user specifications.
  7. Conduct yield and quality tests on items such as canned, fresh, frozen, and prepared product by computing the edible (or usable) yield percentage.
  8. Inventory food and non-food items using current technology.
  9. Define and describe par stock.
  10. Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology have on food safety and sanitation.
  11. Describe five elements of a corporate purchasing system.
  12. Outline the vendor selection process.
  13. Identify supplier support and sales tasks.
  14. Participate in a trade show and product sampling.
  15. List and describe different types of purchasing contracts.
  16. Define compliance.
  17. Perform a product match and market basket analysis.
  18. Define strategic sourcing.

Assessment and Requirements

Assessment of Academic Achievement

• Class Attendance and Participation (15 sessions x 2 pts each): 30 points
• Can Cutting Exercise: 40 points
• Yield Costing Exercise: 40 points
• Equipment Purchasing Exercise: 40 points
• Trade Show Exercise: 40 points
• Progress Tests (4 x 70 pts each): 280 points
• Final Exam: 80 points
Total Possible Grade Points: 550

Grading Scale:
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E

Texts

Modern Food Service Purchasing, by Robert Garlough

Effective Term
Fall 2020