CULH 1420 - Purchasing

Credit Hours: 3.00

Objectives:

1. Apply various ordering procedures
2. Implement proper receiving techniques
3. Issue goods and services

Outcome 2: Upon completion of this course, students will be able to develop specifications for food, beverage, and non-food items.

Objectives:

1. Determine quality needs of a foodservice operation
2. Create product specifications
3. Apply ordering, receiving, and storage techniques

Outcome 3: Upon completion of this course, students will be able to identify dry, refrigerated, and frozen foods used in a commercial kitchen.

Objectives:

1. Determine quality checks for receiving
2. Practice inventory control techniques
3. Organize placement of goods in storage

Outcome 4: Upon completion of this course, students will be able to recognize factors that affect food prices, menu costs, and quality.

Objectives:

1. Analyze market fluctuation
2. Identify seasonality
3. Calculate product availability
4. Explain supply and demand.

Outcome 5: Upon completion of this course, students will be able to define proper sanitation procedures that affect receiving, storing and issuing of goods in a foodservice operation.

Objectives:

1. Explain HACCP guidelines
2. Implement accurate product storage temperatures
3. Organize food and non-food products per instruction of governmental regulatory agencies

Outcome 6: Upon completion of this course, students will be able to explain regulations for inspections and grading of food products.

Objectives:

1. Describe USDA categorization and criteria for grading
2. Define quality variances in adherence to governmental grading

Outcome 7: Upon completion of this course, students will be able to practice inventory management and control procedures

Objectives:

1. Explain the importance of a par system when ordering, receiving, and storing food
2. Define the terms FIFO and LIFO
3. Maintain proper storage procedures.
4. Implement methods to deter theft and spoilage

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

1. Introduction and Overview of the Purchasing Function
2. Overview of the Purchasing Function
3. Planning the Purchasing Function
4. Ordering, Receiving and Storage Procedures
5. Produce, Convenience, Processed and Dairy Foods
6. Eggs and Poultry
7. Fresh Meats and Seafood
8. Beverages and Non-Food Services
9. F.F.E. and Review
10. NRA Test
11. Final Exam