CULA 180 Food Service Purchasing

Purchasing for food service managers. The student will learn the basic principles and functions of purchasing, cost control as related to purchasing, and food commodities, as well as supplies and services.

Credits

3 Credits

CULA 180Food Service Purchasing

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

0

Semester Contact Hours Clinical

0

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

Purchasing for food service managers. The student will learn the basic principles and functions of purchasing, cost control as related to purchasing, and food commodities, as well as supplies and services.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Describe the purchasing process. Demonstrate the procedure for establishing product specifications, quality requirements, and quantity of product needed. Communicate the process for selecting, and entering into an ethical partnership with a preferred vendor. Demonstrate inventory control, setting up an order guide, and training of receiving staff to control food costs.

V. Topical Outline (Course Content)

Chapter 1 "What is Purchasing? Chapter 2 "Product Specifications, Quality Requirements" Chapter 3 "Purchase Quantity Requirements Chapter 4 "Selecting Vendors" Chapter 5 "Ordering Products: Pricing Decisions" Chapter 6 "Ordering Products: Effective Procedures" Chapter 7 "Purchasing Ethics and Vendor Relations" Chapter 8 "Purchasing Follow-up"

VI. Delivery Methodologies

Required Assignments

Chapter review questions and key terms. Outline for Chapter presentation project. Team Presentations review of Purchasing principles.

Required Exams

Chapter tests NRAEF Third Party Assessment

Required Text

NRAEF Manage First: "Purchasing" 2nd Ed. - Competency Guide/ With Bubble Sheet

Required Materials

Required Activities

Specific Course Activity Assignment or Assessment Requirements

Chapter review questions and key terms. Outline for Chapter presentation project. Team Presentations review of Purchasing principles. Chapter tests NRAEF Third Party Assessment 1. 2.