Course

10316158 Food Purchasing Analysis
Course Information
Description
Food Purchasing Analysis provides a comprehensive understanding of food and beverage purchasing for food service establishments, focusing on optimizing costs and maximizing profitability. By mastering these essential skills, students will be able to make informed decisions that positively impact the bottom line of any food service operation. Pre-requisite:  Appropriate Math Placement test score or equivalent course. This course is offered in an online format only.
Total Credits
1
Course Competencies (Course Outcomes)
  1. Analyze factors that influence food and beverage purchasing decisions
    Assessment Strategies
    Written reflection
    Industry-resource evaluation
    Quizzes
    Criteria
    Explain the role of purchasing within a foodservice operation
    Connect purchasing decisions to product quality, operational efficiency, guest satisfaction, and profitability
    Analyze how market conditions, distribution systems, technology, supplier relationships, and organizational policies influence purchasing
    Evaluate the credibility and usefulness of industry purchasing resources
    Support purchasing decisions with relevant information and course concepts

  2. Apply purchasing principles to select products and determine purchasing requirements
    Assessment Strategies
    Calculations
    Applied exercises
    Written product
    Criteria
    Develop clear and measurable product specifications
    Determine appropriate product quality, grade, size, quantity, and packaging requirements
    Apply yield information when comparing purchasing options
    Compare purchase price with usable product cost
    Select products and purchasing approaches that meet operational needs
    Document purchasing decisions using appropriate industry terminology and practices

  3. Evaluate suppliers and procurement performance
    Assessment Strategies
    Supplier evaluation
    Procurement analysis
    Written recommendation
    Criteria
    Compare suppliers using price, quality, availability, reliability, service, and delivery performance
    Evaluate supplier relationships and their influence on purchasing outcomes
    Interpret purchasing and procurement performnce information
    Identify strengths, risks, and areas for improvement within the procurement process
    Recommend a supplier or purchasing approach that supports operational goals
    Justify recommendations using relevant evidence and purchasing criteria

  4. Evaluate receiving, storage, and security practices that protect foodservice resources
    Assessment Strategies
    Scenario analysis
    Reflection
    Quizzes
    Criteria
    Verify delivered products against purchase specifications and purchasing documentation
    Determine whether delivered products should be accepted or rejected
    Identify appropriate receiving procedures for checking quantity, quality, condition, price, and food safety
    Evaluate storage practices that protect product quality and reduce loss
    Identify security risks within purchasing, receiving, and storage processes
    Recommend corrective actions that strengthen inventory control, food safety, and organizational accountability