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Dec 26, 2024
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CLR 205 - Purchasing Procedures
Credits: 3
3 Lecture Hours
Description
This course provides an overview of the management function of purchasing supplies for a foodservice operation. By creating policies and procedures, students learn the importance of purchasing in the operation of a profitable business. This course emphasizes product specifications, cost analysis, yields, controls and record keeping at each stage of the purchasing cycle.
Learning Outcomes
Upon successful completion of the course, the student will:
- Discuss the importance of legal and ethical purchasing practices.
- Explain the use of technology in the purchasing department.
- Assess the advantage of value added product forms.
- Create procedures for inventory control and the requisition of supplies.
- Develop specifications, forms and records for effective and profitable purchasing practices.
- Evaluate potential suppliers.
- Write a food purchasing policy manual.
Listed Topics
- Product specifications
- Inventory procedures
- Bid specifications
- Vendor evaluation
- Competitive buying
- Laws and regulations
- Ethical purchasing policies
- Receiving procedures
- Proper storage procedures
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Communication
- Quantitative & Scientific Reasoning
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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