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.
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
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
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
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
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