This course provides an overview of the process of selection and procurement used in various foodservice operations. Main topics include: distribution systems; purchasing goals and options; financial considerations; receiving, storage and issuing of food and non-food products.
Upon successful completion of this course, students should be able to:
Demonstrate an understanding of the importance of effective purchasing
Demonstrate knowledge of various purchasing options available in food service.
Exhibit the ability to develop product specifications
Demonstrate the ability to determine appropriate purchase amounts.
Demonstrate an understanding of the financial responsibilities of a purchaser.
Identify the key strategies for directing the purchasing function.
Identify the elements representing value in purchasing
Identify various selection factors when purchasing food and non-food items