This course is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the development of policies and procedures in the receiving, storing, controlling and issuing functions of inventory management. 100 points Exams See class schedule for exam dates.
Exams can include mathematical problems or specifications.
Ten extra points will be awarded if the paper is handed in by November 13, 2000. The Assignment Students are required to prepare a research paper for this course. The student will assume the position of a manager or owner of a real or imaginary restaurant, or some other foodservice operation. The paper will be written in the style of a Purchasing Manual instructing a newly hired Purchasing Agent in carrying out the policies and procedures for ordering, receiving, storage, inventory control, and issuing of food for this hospitality operation. The following is an explanation of the evaluation criteria.