Purchasing for Food Service Operations Courses

Purchasing for Food Service Operations Course Introduction

This course teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations.
Students will learn about value-added purchasing strategies and techniques that go beyond a basic product specification approach. Students will discover 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.
Students will also have the opportunity to gain insight into the latest in e-purchasing, trends in purchasing and product features, vital information on security, food safety, and ethics from both the distributor’s and operator’s perspectives.

Course Prerequisite(s)

Not Applicable.

Course Aim

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.

Of Interest to

Those who are interested in food operation purchasing, or pursuing a career in the Hospitality industry.

Purchasing for Food Service Operations Course Breakdown

Lesson 1:

The Importance of Purchasing; Food Service Distribution Channel Members; Forces Affecting the Distribution System; Value Proposition that Each Member; Assessing a Distributor Partner; Key Performance Indicators in the Distribution Channel; Necessary Checks and Balances

Lesson 2:

Food Service Segments; Structures of Food Service Operations; Differing Classifications of Food Service Operations; The Process Flow in a Food Service Operation; Menu Planning and the Purchasing Function; Characteristics of the Purchasing Control Point; Customer Lifestyle Changes; The Role of Internal Customers in the Purchasing Process; Essentials of Food Safety

Lesson 3:

How Purchasing Contributes to managing for Quality; Skills, Knowledge, and Behaviors Required in Purchasing Personnel; Management and Leadership Activities in Purchasing; Market Research; Ethics of Food Service operators; Components of Group Purchasing; The Basics of Purchase Specifications; Purchasing the Proper Quantities; Basics of Pricing and Cost Controls; The Ordering Process; Security Considerations of Food Service Operations

Lesson 4:

Characteristics of Distributor Partners; The Process to Select Distributor Partners; Food Defense and Security Considerations for Distributors; Food Safety and HACCP Essentials for Distributors; The Distributor’s Role in Helping Operations Become More Effective

Lesson 5:

Buyer-Distributor Relationships; Ethics; Essentials of the Negotiation Process

Lesson 6:

Components of the Audit Trail; Quality, Cost, and Food Safety Requirements at the Receiving Control Point; Quality, Cost, and Food Safety Requirements at the Storing Control Point; Procedures Necessary for Effective Inventory Controls; Integrating Ordering, Receiving, Invoice Payment, and Inventory Procedures

Lesson 7:

Food Safety and Nutrition; Law of Agency; Sales Law; Antiturst Laws; Purchasing Contracts

Lesson 8:

Meat Production and Processing; Factors Affecting Meat Supplies; Factors Affecting Meat Costs and Pricing; Meat Inspection and Grading; Meat Purchasing Systems; Market Forms of Meat; Institutional Meat Purchase Specifications; Meat Products and Food Safety; Management Considerations

Lesson 9:

Fish and Shellfish Harvesting; Factors Affecting Fish and Shellfish Supplies; Factors Affecting Fish and Shellfish Costs and Pricing; Fish and Shellfish Inspection; Fish and Shellfish Grading; Fish and Shellfish Purchasing Systems; Management Considerations

Lesson 10:

Poultry Production and Processing; Factors Affecting Poultry Supplies; Factors Affecting Poultry Costs and Pricing; Poultry Inspection; Poultry Grading; Poultry Purchasing Systems; Poultry Cuts and Characteristics; Poultry Market Forms; NAMP Meat Buyer’s Guide Numbers; Poultry Purchase Specifications; Poultry Food Safety Issues; Management Considerations

Lesson 11:

Dairy Production and Processing; Factors Affecting Dairy Supplies; Factors Affecting Dairy Costs and Pricing; Dairy Purchase Specifications and Standards; Cheese; Eggs

Lesson 12:

Introduction; Fresh Fruit; Fresh Vegetables; Fresh Produce Distribution Systems; Costs, Pricing, and Yield of Fresh Produce; Processed Fruits and Vegetables; Produce Food Safety Issues; Management Considerations

Lesson 13:

Baked Goods Production and Processing; Specifications for Baked Goods; Commodity Ingredients; Dressings; Condiments and Spices; Other Grocery Items; Commodity and Grocery Item Specifications; Food Safety for Baked Goods and Grocery Items; Management Considerations

Lesson 14:

Types of Beverages; Spirits; Beer; Wine Fundamentals; Non-Alcoholic Beverages

Lesson 15:

Capital Equipment; Supplies and Smallware; Pricing Arrangements; Purchasing versus Leasing; Services

Course Notes

Course textbook is provided for on-going reference. There is a final exam upon completion of the course.
Participants who receive 70% or higher on their exam will receive a certificate.

Method of Delivery

Online training supported by Academy of Learning College facilitators.