CAHS 33 Procurement and Costing (3)
Lec-52.5, field trips
Credit, Degree Applicable
A study of the best practices for the sourcing, procurement, and costing of products, equipment, and services for use in the foodservice industry.
After successful completion of this course, students will be able to:
- Outcome 1: Identify the various influences within foodservice procurement and discuss the distribution channels for various products.
- Outcome 2: Discuss how to determine and specify the quality of a product or service and prepare a product specification.
- Outcome 3: Demonstrate an understanding of supplier relationships including the various purchasing and payment options, discounts, supplier services, and sales methods available in the foodservice industry.
- Outcome 4: Determine order quantities and timing for a typical foodservice operation.
- Outcome 5: Define the various types of product values offered, discuss the difference between cost and value, and identify various cost cutting measures related to procurement.
- Outcome 6: Define various costing terms and calculate food and beverage costs.
- Outcome 7: Discuss the importance of the various supporting roles of procurement such as receiving, storage, issuing and security.
- Outcome 8: Demonstrate familiarity with various standard documents used in foodservice procurement.
- Outcome 9: Identify the legal aspects affecting procurement in the foodservice industry including government grading and inspection.
- Outcome 10: Identify the various forces affecting procurement and discuss how they can affect a foodservice operation.