Purchasing & Menu Planning

Course Code

HOS 240

Credits

3

Introduces the world of food service purchasing. The course initially provides the learner with an overview of the purchasing cycle and describes how to place and receive orders following procedures defined in the marketplace. The course describes the impact of innovative packaging processing on foods, describes the effect technology has on the present food service menu, and discusses concepts that impact the future.

STANDARD COMPETENCIES:
 
 I.      Define purchasing as it applies to food service.
 
 II.     Indicate who makes decisions on what to purchase.
 
 III.    Discuss the general characteristics of purchasing, selection and procurement in the food service industry.
 
 IV.     Compare purchasing procedures for different types of food service operations.
 
 V.      Identify common sources of products and services used by the food service industry.
 
 VI.     List and discuss some of the costs associated with purchasing.
 
 VII.    List and describe the ten steps associated with purchasing.
 
 VIII.   List and describe ways to ascertain quantities needed in a food service operation.
 
 IX.     Discuss the importance of order cost, usage, item cost and storage cost when purchasing.
 
 X       Describe what specifications are, their function, and their advantages.
 
 XI.     Indicate the structure of the external specifications.
 
 XII.    Describe the major distribution systems for food and non?food supplies, equipment and services.
 
 XIII.   Discuss factors important when selecting suppliers.
 
 XIV.    Characterize the buyer`s position in the channel of distribution.
 
 XV.     Discuss supplier services that augment their products.
 
 XVI.    Indicate the part receiving, storage and issuing should play in performing the purchasing function.
 
 XVII.   Describe how purchasing forms help a buyer determine purchasing needs.
 
 XVIII.  Determine the order and procedure that is most appropriate for a specific operation.
 
 XIX.    Translate purchasing needs to a standard purchase order.
 
 XX      Describe the procedures involved when receiving.
 
 XXI.    Discuss the major factors, such as temperature and shelf life, involved in achieving proper storage.
 
 XXII.   Discuss the issuing procedure and the forms used.
 
 XXIII.  Inform buyers and others in food services how nutrients can be lost in storage and during preparation.
 
 XXIV.   Identify common security problems and preventive measures.
 
 XXV.    Indicate types of markets and some of the functions performed in them.
 
 XXVI.   Discuss marketing agents and their functions in purchasing.
 
 XXVII.  Show how the market is regulated with special emphasis on the regulation of the food market by the government.
 
 XXVIII. Discuss some legal factors that control marketing actions between buyer and seller.
 
 XXIX.   Discuss some of the ethical considerations in the market process.
 
 XXX     List the varieties of fresh produce on the market and the months in which they are expected to be in good supply.
 
 XXXI.   Discuss the selection factors such as government grades involved in purchasing fresh produce.


 

 TOPICAL OUTLINE:
 
 I.      Introduction to Purchasing:  Overview of the purchasing function.
 
 II.     Financial Considerations and Steps in Purchasing:  Financial Considerations
 
 III.    Specifications and Buyer Selection:  Specifications.
 
 IV.     Getting the Goods:  Ordering, receiving and storing.
 
 V.      Finalizing the Purchasing Cycle:  Issuing.
 
 VI.     Types of Markets:  Marketing functions.
 
 VII.    Purchasing Produce:  Varieties.
 
 VIII.   Convenience Foods:  Value added.
 
 IX.     Processed Foods:  Selection.
 
 X       Purchasing Eggs, Poultry, Fish and Meat:  Purchasing proteins.
 
 XI.     Purchasing Non?Food Items and Beverages:  Services, Beverages and Equipment.
 
 XII.    Purchasing Non?Food Items and Beverages: Services, Beverages and Equipment.
 
 XIII.   Menu Design:  Menu Controls.
 
 XIV.    Menu Pricing:  Mechanics and Analysis.
 
 XV.     Healthy Menus:  Planning for Health.
 
 XVI.    Menu and Purchasing:  Production and Service.
 
 

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