HRIM202 Food Purchasing/Techniques and Procedures

Department of Business Studies: Hospitality and Tourism Management

I. Course Number and Title
HRIM202 Food Purchasing/Techniques and Procedures
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM100 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
A significant portion of the course is dedicated to developing a hands on proficiency within the tools and devices of food service purchasing. There will be a minimum of four case studies and assignments, four quizzes, and a departmental final examination will be included in the course.
VI. Catalog Course Description
A study of the principles and practices concerned with the purchase of foods, beverages, supplies, and equipment for hotels, motels, and restaurant operations. Testing and evaluation techniques and storerooms controls are emphasized.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. To understand the role management functions and principles of purchasing.
    2. To understand the related management activities that face the operation on a daily basis.
    3. To focus on the development of product knowledge.
    4. To develop an understanding of the distribution of food and non-food products.
    5. To prepare appropriate specifications needed to select and procure commodity adequately.
    6. To understand and evaluate the major sources of products and services available to today''s foodservice operation.
    7. To clearly understand the channels of distribution of products and services used in the hospitality and foodservice industry.
    8. Completing projects on time in a neat, concise, and well-planned format.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Overview of the Foodservice Industry, History of Purchasing
    2. Markets, The Law and The Buyer
    3. The Purchasing Department and The Purchasing Agent
    4. The Mechanics of Buying
      1. Specifications
      2. Testing Products
    5. Receiving and The Storeroom
      1. Systems and Controls
      2. Organization, Physical Layout
      3. Cost Control Procedures
    6. Computers in Foodservice Purchasing
    7. Ethics and The Foodservice Purchaser
    8. Product Specifications and Identification
      1. Meats and Poultry
      2. Eggs and Seafood
      3. Dairy and Convenience Foods
      4. Fruits and Vegetables
      5. Processed Fruits, Vegetables, and Groceries
    9. Liquor, Wine and Beverages
      1. Ordering and Storage Procedures
      2. Inventory and Cost Controls
    10. China and Glass
    11. Flatware, Supplies, and Contracts
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    See course outline for required textbook
VIII. Teaching Methods Employed
At least 3 hours each week will be devoted to the presentation of course material, special projects and guest speakers in a classroom setting. The remaining time will be used laboratory exercises, case studies and assignments.

Review/Approval Date -2/99