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Nov 27, 2024
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FSHM 2530 - Food Purchasing
This course will examine activities from a food service manager’s perspective. Channels of distribution, buying techniques, specification writing, product information and principles needed to perform the activity are covered. Future managers will learn how to get the most from money and resources and how to make sound purchasing decisions.
Credits: 3
Instructional Method Lecture
Minimum Student Competencies
Upon completion of (FSHM 2530 Food Purchasing), the student will:
- Apply cost-cutting actions in order to streamline the ordering procedure
- Review selection factors such as the AP price and packaging involved in purchasing
- List the varieties of fresh produce on the market and the months in which they are expected to be in good supply
- Compare and evaluate several methods of financing the purchase of furniture, fixtures, and equipment
- Write a sample product and purchase specification
- Calculate actual and standard product costs
- Clarify in writing the EP costs of menu item ingredients
- Identify the elements of problems that are likely to develop while trying to achieve purchasing objectives
- List different features that can help a manager determine the quality of a product or service
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