HMGT 225 Hospitality Purchasing and Cost Control

This course will prepare students to employ the principles of effective food, beverage, and supply purchasing and the cost controls necessary to support food preparation and service departments of a hospitality operation. The course will include procurement, types of markets, food product identification and selection, beverage selection, nonfood products, costing procedures, product yields, and value analysis. Students will acquire knowledge of computerized purchasing, record keeping, and recipe costing and nutritional analysis.

Credits

3

Hours Weekly

3

Course Objectives

1. Define the role of purchasing as an element of the hospitality industry.
   
2. Illustrate how computerized purchasing and inventory control are incorporated into a successful
   operation.
3. Evaluate purchasing efficiency, including determinants for selecting purveyors and comparing and contrasting methods used to make purchases.
4. Analyze managerial aspects of purchasing and receiving.
5. Define types of markets used for procurement.
6. Identify the role of federal legislation relating to procurement and distribution to include the identifying food standards, food and product specifications, and forecasting.
7. Identify systems used in purchasing, transporting, receiving, storage, and inventory as applied to
   common types of food and non-food items.
8. Analyze ethical standards involved in successful purchasing processes.

Course Objectives

1. Define the role of purchasing as an element of the hospitality industry.
   
2. Illustrate how computerized purchasing and inventory control are incorporated into a successful
   operation.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Rubric specific to the course
3. Evaluate purchasing efficiency, including determinants for selecting purveyors and comparing and contrasting methods used to make purchases.
4. Analyze managerial aspects of purchasing and receiving.
5. Define types of markets used for procurement.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for the course
6. Identify the role of federal legislation relating to procurement and distribution to include the identifying food standards, food and product specifications, and forecasting.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for the course
7. Identify systems used in purchasing, transporting, receiving, storage, and inventory as applied to
   common types of food and non-food items.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments
8. Analyze ethical standards involved in successful purchasing processes.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for course