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      Purchasing for Food Service Operations

      Purchasing for Food Service Operations

      00445CIN01ENGE

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      This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach.

      Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

      Ronald F. Cichy, Ph.D. and Jeffery D. Elsworth, Ph.D., Michigan State University
      ©2007, 16 chapters, Softbound
      ISBN 978-0-86612-288-7

      Please note:

      • Includes certificate exam scan sheet for students enrolled in a school program.
      • Individual learners interested in EI courses should enroll through our Distance Learning program, as the textbook is included in the program fee. 

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 Purchasing in the Food Service Distribution Channel
      Chapter: 2 Food Service Operations
      Chapter: 3 Purchasing Systems and Personnel
      Chapter: 4 The Distributor
      Chapter: 5 Buyer-Distributor Relationships
      Chapter: 6 Receiving, Storing, and Inventory Controls
      Chapter: 7 Legal Issues in Purchasing
      Chapter: 8 Meat Products
      Chapter: 9 Seafood
      Chapter: 10 Poultry
      Chapter: 11 Dairy Products and Eggs
      Chapter: 12 Produce
      Chapter: 13 Baked Goods and Grocery Items
      Chapter: 14 Beverages
      Chapter: 15 Equipment, Supplies, and Services
      Download

      Syllabus

      Prerequisites: None

      Course Description: This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues.

      Objectives: At the completion of this course, students should be able to:

      1. Describe the importance of the purchasing function, identify the primary and secondary members of the food service distribution channel, and evaluate the value proposition each member provides to the end user.
      2. Identify the food service segments, describe the food service process flow, describe the characteristics of the purchasing control point, and explain the role of internal customers in purchasing.
      3. Describe the steps in the purchasing process, the skills, knowledge, and behaviors required in purchasing personnel, and the role of food service operator ethics in purchasing.
      4. Describe the basic elements of food purchase specifications and the purchase order system, identify the basic elements of pricing and cost controls, and describe the ordering process.
      5. Describe the food safety, food defense, and security considerations for food service operations.
      6. Identify the characteristics of distributor partners, describe the process to select distributor partners, and explain the essentials of ethics from a distributor's perspective.
      7. Describe the safety, food defense, and security considerations for distributors.
      8. Describe the intricacies of buyer-distributor relationships and the essential elements of the negotiation process between buyers and distributors.
      9. Identify the components of the audit trail and describe the procedures necessary for effective inventory controls.
      10. Explain the federal, state, and local laws applicable to purchasing, and identify the elements of purchasing contracts.
      11. Explain the distribution systems through which various food and beverage products used in food service operations are purchased.
      12. Describe the content of purchase specifications for various food and beverage products used in food service operations.
      13. Explain the inspection and grading processes for various food products used in food service operations.
      14. Identify the major cuts of beef, pork, veal, and lamb, and describe the primary characteristics of each.
      15. Identify the major categories of fish and shellfish, and describe the primary characteristics of each.
      16. Identify the major cuts of poultry and describe the primary characteristics of each.
      17. Identify the major growing areas, availability times, pricing factors, and storage issues for fresh fruits and vegetables.
      18. Identify factors to consider when purchasing capital equipment, supplies and smallware, and services.


      Group Teaching Guidelines: This course is designed with 15 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination covering all 15 chapters.

      Learning Resources: Purchasing for Food Service Operations, by Ronald F. Cichy and Jeffery D Elsworth.

      Presentation Files

      These files, available by chapter, are formatted in Microsoft PowerPoint.

      Chapter: 1 Purchasing in the Food Service Distribution Channel
      Chapter: 2 Food Service Operations
      Chapter: 3 Purchasing Systems and Personnel
      Chapter: 4 The Distributor
      Chapter: 5 Buyer-Distributor Relationships
      Chapter: 6 Receiving, Storing, and Inventory Controls
      Chapter: 7 Legal Issues in Purchasing
      Chapter: 8 Meat Products
      Chapter: 9 Seafood
      Chapter: 10 Poultry
      Chapter: 11 Dairy Products and Eggs
      Chapter: 12 Produce
      Chapter: 13 Baked Goods and Grocery Items
      Chapter: 14 Beverages
      Chapter: 15 Equipment, Supplies, and Services
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet