FSVC 203 - Food and Beverage Purchasing

3 Credits: (3 lecture)

Course Description
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 receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.  

Note Spring semester only.

Text
Feinstein, A., Hertzman, J. & Stefanelli, J. (2016). Purchasing: Selection and procurement for the hospitality industry (9th ed.).  Hoboken, NJ: Wiley.

Objectives
The student will be able to: 

A. Discuss the general characteristics of purchasing, selection, and procurement in the foodservice industry. 

B. Identify and explain the impact of various economic, political, ethical, and technological effects on foodservice purchasing. 

C. Write product and purchase specifications. 

D. Analyze how purchase (AP) prices influence buyers. 

E. Determine the ordering procedure most appropriate for a specific operation. 

F. Demonstrate knowledge of the inspection, receiving, and storage process. 

G. Discuss the selection factors, such as government grades, involved in purchasing fresh produce, processed foods, dairy products, poultry, seafood, fish, meat, beverages, and nonfood items. 

H. Characterize the common procedures for purchasing services. 

I. Describe major considerations in purchasing furniture, fixtures, and equipment. 

J. Describe how the computer can be used by management to facilitate the procurement process. 

K. Identify the procedures in keeping food and nonfood supplies safe and secure.

Content
A. Overview of the purchasing function. 

B. Planning the purchasing function. 

C. Ordering, receiving, and storing purchases. 

D. Distribution channels. 

E. Purchasing product, processed foods, dairy products, eggs, poultry, fish, beverages, and meat. 

F. Security of food and nonfood supplies. 

G. Purchasing services, equipment, and other nonfood items.

Student Evaluation
Objectives A through K will be evaluated based on tests, quizzes, assignments, class discussion, projects, and a final exam.