HOSP 201 - Hospitality Purchasing and Cost Control

1. Determine the flow of goods in a foodservice operation.
2. Compare the various formal and informal purchasing methods. (i.e. bid, phone, etc.)
3. Explore and analyze market fluctuations and product cost.
4. Determine legal and ethical considerations of purchasing.
5. Examine regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables. Examine quality and yield grades as directed by the National Association of Meat Purveyors (NAMP) and the International Association of Meat Purveyors (INAMP) specifications for meats.
6. Execute a bid specification.
7. Explain proper receiving and storage of food and non-food items, compared to product specifications.
8. Interpret yield and quality tests of canned, fresh, frozen, refrigerated and staple goods. Analyze the product costs and labor costs of pre-fabricated products and product produced on-premises.
9. Discuss inventory, rotation of stock, issuing, and current computerized systems for purchasing and inventory control.
10. Create sales forecasts.
11. Create labor schedules.
12. Calculate food, beverage and cost percentages, labor costs and percentages and other related costs.
13. Demonstrate process of recipe yield adjustment.
14. Demonstrate the process of recipe costing.
15. Implement selling price of menu items.
16. Classify simple sustainable practices that will help to control food service costs in kitchens and food service operations.
17. Distinguish what constitutes good environmental stewardship in the hospitality industry.

• Purchasing control within the purchasing department
• Product identification and suggested use/s
• Specifications
• Market forces and trends
• Cost analysis
• Labor control
• Production control

 
Course Addendum - Syllabus (Click to expand)