Course Description
Purchasing methods, specifications, storage and issuing procedures, inventory systems. Cost control, budgets, and financial statements used in foodservice organizations.
Additional Requirements for Graduate Students:
Graduate students will complete a menu development project for
a sample facility. This project will include preparation of a
three week menu cycle with cost analysis. This addresses the
following knowledge requirement for food and nutrition
professionals with a level of advanced understanding,
complexity and specialization beyond the expectations for the
undergraduate students: Students must understand the principles
of food delivery systems and determine costs of services.
Athena Title
Procurement and Financial Mgmt
Prerequisite
NUTR 3610 and NUTR 3610L
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
To familiarize students with principles and procedures of menu planning, purchasing and financial management in food and nutrition care services. To give students the opportunity to practice forecasting quantities of food to be purchased. To introduce students to the foodservice purchasing market where buying and selling take place and familiarize them with factors that influence this market. To review the regulations and laws that affect market regulation. To allow students practice writing purchase specifications for foodservice. To familiarize students with purchasing methods, the purchasing process and record keeping. To learn the basic principles of financial management, determine costs of services or operations, prepare a budget and interpret financial data.
Topical Outline
Menu Planning Forecasting Quantity The Market and Market Regulation Specifications Purchasing Methods Process and Records Receiving Storage and Inventory Control Financial Management
Syllabus