Description:

This course offers an overview of purchasing techniques and specification writing for commodities used in the hospitality industry. Emphasis will be on decision-making skills in the areas of quality, quantity, specifications and general value analysis. Two hours in class and a minimum of 15 hours a week are required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Know and identify the pack sizes and grades of fresh and processed produce.
2. Identify the characteristics distinguishing the various cuts and grades of beef, lamb, pork and poultry products used frequently in the hospitality industry.
3. Differentiate among a variety of fresh fin and shellfish species and describe the advantages/disadvantages of the various harvesting methods.
4. Weigh and determine the full cost of a product to include equipment usage, available storage, staff food preparation skills, waste, customer expectations, etc.
5. Demonstrate an understanding and implement proper food storage and handling procedures.
6. List and explain the various industry food regulatory agencies and laws impacting the purchasing and sale of food to the public.
7. Define all product grades according to USDA specifications.
8. Describe and model decision making skills in the areas of purchase quality, quantity, specifications and general value analysis.
9. Define the purchasing trade terminology.
10. Describe and model ethical and unethical behavior of purveyors and buyers.
11. Identify the purchasing needs of various hospitality operations and describe the products most appropriate for those operations.

Content Outline & Competencies:

I. Introduction to Purchasing 
   A. Describe the three spheres of purchasing
   B. Markets
      1. Describe types of markets
      2. Compare agents and their role in the purchasing process
      3. Illustrate regulations
      4. Describe the various types of purveyors
      5. Describe the issue of ethics
   C. Internal functions
      1. Developing needs, values, specs
      2. Describe making the purchase
      3. Receiving, storing, issuing

II. Groceries
   A. Identify dry goods
   B. Define fats and oils
   C. Describe condiments

III. Beverages
   A. Explain criteria for selecting coffee, tea
   B. Explain criteria for selecting soda fountain drinks, syrups
   C. Explain criteria for selecting juices and mixes

IV. Dairy
   A. Describe the factors involved in selecting milk
   B. Evaluating cheeses
   C.  Describe the factors involved in selecting butter
   D. Compare ice cream
   E. Describe fat contents and quality 

V. Fruits
   A. Describe the criteria for selecting fresh, frozen, canned
   B. Implementing quality standards
   C. Describe consumer expectations
   D. Illustrate the dynamics of market

VI. Vegetables
   A. Describe the criteria for selecting fresh, frozen, canned
   B. Establishing quality standards
   C. Describe consumer expectations
   D. Compare dynamics of market

VII.  Seasonings
   A. Define the criteria for selecting herbs and spices
   B. Compare fresh vs. dried
   C. Describe the oil contents of various seasonings
   D. List and describe the quality standards of seasonings

VIII. Poultry and Eggs
   A. Describe market forms
   B. Establish quality standards
   C. Compare regulations
   D. Define specifications

IX. Fish
   A. Compare fresh vs. frozen
   B. Describe the proper receiving and storing of fish
   C. List and describe quality standards
   D. Discuss the market, including supply, demand and availability

X. Meats
   A. Describe quality standards:
      1. Grades
      2. Aging
      3. Cuts
   B. Identify the cuts of meat
   C. Describe how to buy for value
   D. Develop specifications

XI. Bid Contracts and Specification Forms

XII. Non Food Supplies
   A. Selecting tableware
   B. Purchasing linen
   C. Selecting china
   D. Selecting glassware

XIII. Industry Tours
   A. Selecting a grocery supply house
   B. Selecting a produce supply house

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Test 1               100 pts.  15 % of grade
Test 2               100 pts.  15 % of grade
Test 3               100 pts.  15 % of grade
Final Exam           200 pts.  31 % of grade
Job/Work Evaluation   50 pts.   8 % of grade
Project Assignment    50 pts.   8 % of grade
Assigned Paper        50 pts.   8 % of grade
    Total            650 pts. 100 % 

Caveats:

1. Student must be employed a minimum of 15 hours per week in a job related to the hospitality industry. Note: Additional Lab Work Required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.