HCM 250 - Purchasing

1. Propose purchasing goals and objectives and the impacts of effective purchasing
   1. Show how the purchasing function is organized in small- and large-volume operations
   2. Describe formal and informal purchasing methods
   3. Discuss the flow of goods in a food service operation
   4. Explain how HACCP practices are addressed in the purchasing, receiving, storing, and issuing procedures
   5. Describe procedures for requisition and issuing of product
2. Justify the importance of understanding foodservice mathematics and its application to real-world scenarios
   1. Explain weight and volume measurements in standard and metric units
   2. Show how to perform basic conversions among various units of measure
   3. Discuss as purchased quantities, edible portion costs, yield percentages, and perform make-or-buy analyses of varying scenarios
3. Assess legal and ethical considerations of purchasing and vendor relations
   1. Evaluate the importance of professional vendor relationships
   2. Examine how business practice involved in the handling and marketing of goods are affected by governmental legislation
   3. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables
   4. Outline yield and quality grades and National Association of Meat Purveyors (NAMP)
4. Justify the importance of selecting the right products and vendors
   1. Describe the procedures for evaluating vendors
   2. Define different forms of value and its relationship to quality and price
   3. Explain the importance of consistently purchasing products of the proper quality
   4. Describe how the establishment of quality standards is an important first step in defining quality needs
   5. Explain the role of properly constructed product specifications in communicating product quality needs to vendors
   6. Write a bid specification
   7. Discuss distribution channels for non-food items, beverages, and FF&E
5. Conclude why purchasers must carefully consider the quantities of products to purchase
   1. List important factors that affect the forecasting of product needs and the quantity of products purchased
   2. Define and describe par stock and other systems used to calculate purchase quantities
   3. Explain how product yields affect purchase quantities
   4. Conduct a yield and cost comparison test of pre-fabricated products and on-premises prepared products
   5. Conduct yield and quality tests on items such as canned, fresh, frozen, and prepared products
6. Defend why purchasers must carefully choose which products to purchase
   1. Assess the basic steps in the ordering process
   2. Demonstrate how to read and interpret an order guide and discuss related terminology and standard packaging sizes
   3. Explain the factors that affect product pricing
   4. Analyze market fluctuations and product cost
   5. Explain the necessary documentation and procedures that should be followed to pay vendors for product purchases
7. Assess the receiving and storage of fresh, frozen, refrigerated, and staple goods
   1. Describe the importance of receiving and inspecting product as it enters the facility
   2. Evaluate received goods to determine conformity with user specifications
   3. Explain proper receiving and storing of cleaning supplies and chemicals
   4. Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO
   5. Inventory food and non-food items using current technology
   6. Describe current computerized systems for purchasing and inventory control
   7. Discuss the importance of implementing internal controls for tracking inventory and minimizing loss