Procurement Management For Foodservice

Catalog description

Identifies and describes food, supplies, and related merchandise used in the foodservice industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry. Typically offered Fall Spring. Course Learning Outcomes 1. Explain foodservice procurement principles such as steps in the procurement process, procurement-menu relationship, quality standards, and vendor relations. 2. Explain factors impacting procurement decisions such as ethics, government regulations, global economic conditions, sustainability, distribution sales channels, technology, competitors, consumer behavior, and skills and knowledge of buyers. 3. Apply foodservice procurement principles, factors, and data analysis to formulate decisions related to product, quantity, price, supplier/producer/manufacturer, and inventory management. View Class Schedule