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. Number of Instructional Minutes
2250
IV. Prerequisites
HRIM100 (C or better) or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
None
VI. Catalog Course Description
In this course, students examine the principles and practices concerned with the purchase of food, beverages, supplies, and equipment for the hospitality industry. Specific topics include testing and evaluation techniques, and storeroom controls.
VII. Required Course Content and Direction
  1. Course Learning Goals

    Students will:

    1. Develop an understanding of the principles and practices regarding the purchase of food, beverages and supplies within the context of the hospitality industry; and
    2. Evaluate and compare relevant testing and evaluation techniques, and storeroom control procedures.
  2. Planned Sequence of Topics and/or Learning Activities

    The following topics are presented:

    1. Product specification and identification
    2. Purchasing department and agent
    3. Food service equipment
    4. Operations
    5. Testing and evaluation techniques
    6. Storeroom controls
  3. Assessment Methods for Course Learning Goals

    Exams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized.
  4. Reference, Resource, or Learning Materials to be used by Student:

    See course syllabus.

Review/Approval Date - 2/99; New Core 8/2015; Revised 12/18/2015