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 specification, 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 procedure
Bid specifications
Vendor evaluation
Competitive buying
Laws and regulations
Ethical purchasing policies
Receiving procedures
Proper storage procedures

Reference Materials
Textbook, Calculator, Access to a computer with internet access.

Approved By: Bullock, Quintin Date Approved: 05/02/2018

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CLR 205 - Purchasing Procedures