Purchasing for Food Service Operations

Description:
The Purchasing for Food Service Operations course outlines purchasing controls from the source and manufacturers to the food distributors to the guest at the restuarant table. You will learn the latest in e-purchasing, trends in purchasing and product and vital information on security, food safety, and perspectives on ethics.

What you will learn:
Upon completion of the Purchasing for Food Service Operations course, students will be able to:

  • Describe the importance of the purchasing function, identify the primary and secondary members of the food service distribution channel, and evaluate the value proposition each member provides to the end user.
  • Identify the food service segments, describe the food service process flow, describe the characteristics of the purchasing control point, and explain the role of internal customers in purchasing.
  • Describe the steps in the purchasing process, the skills, knowledge, and behaviors required in purchasing personnel, and the role of food service operator ethics in purchasing.
  • Describe the basic elements of food purchase specifications and the purchase order system, identify the basic elements of pricing and cost controls, and describe the ordering process.
  • Describe the food safety, food defense, and security considerations for food service operations.
  • Identify the characteristics of distributor partners, describe the process to select distributor partners, and explain the essentials of ethics from a distributor's perspective.
  • Describe the food safety, food defense, and security considerations for distributors.
  • Describe the intricacies of buyer-distributor relationships and the essential elements of the negotiation process between buyers and distributors.
  • Identify the components of the audit trail and describe the procedures necessary for effective inventory controls.
  • Explain the federal, state, and local laws applicable to purchasing, and identify the elements of purchasing contracts.
  • Explain the distribution systems through which various food and beverage products used in food service operations are purchased.
  • Describe the content of purchase specifications for various food and beverage products used in food service operations.
  • Explain the inspection and grading processes for various food products used in food service operations.
  • Identify the major cuts of beef, pork, veal, and lamb, and describe the primary characteristics of each.
  • Identify the major categories of fish and shellfish, and describe the primary characteristics of each.
  • Identify the major cuts of poultry and describe the primary characteristics of each.
  • Identify the major growing areas, availability times, pricing factors, and storage issues for fresh fruits and vegetables.
  • Identify factors to consider when purchasing capital equipment, supplies, and smallware, and services.


  • Course Textbook:
    Purchasing for Food Service Operations – 445.1
    Ronald F. Cichy – Jeffery D. Elsworth
    ISBN: 978-0-86612-288-7 American Hotel & Lodging Educational Institute

    OUTLINE / COURSE SCHEDULE:
    1 - Purchasing in the Food Service Distribution Channel
    2 - Food Service Operations
    3 - Purchasing Systems and Personnel
    4 - The distributor
    5 - Buyer-Distributor Relationships
    6 - Receiving, Storing, and Inventory Controls
    7 - Legal Issues in Purchasing
    8 - Meat Products
    9 - Seafood
    10 - Poultry
    11 - Dairy Products and Eggs
    12 - Produce
    13 - Baked Goods and Grocery Items
    14 - Beverages
    15 Equipment, Supplies and Services

    Final Exam is administered by Proctor – Students receive EI certificate upon successful completion of EI-graded final exam.

    COURSE CHANGES:
    The content of this course outline is subject to changes. Material may be added or deleted from courses. Course content is revised on an ongoing basis to ensure relevance and accuracy of information. The instructor will notify students of changes as soon as possible. The course schedule may also need to be adjusted from time to times. In all cases content will be equal to or greater than the original.


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