Course Description: This course describes how to develop and
implement an effective purchasing program, focusing on issues pertaining to supplier
relations and selection, negotiation, and evaluation. The course includes in-depth
material regarding major categories of purchases. .
Evaluation: The student must
complete twelve basic, self-scoring review quizzes, four progress test, and a
comprehensive final examination.
Learning Resources: Purchasing
for Hospitality Operations:
Author: William B. Virts, CPA,
Former Vice President of Corporate Procurement, Marriott CorporationLearning Objectives: At the completion of this course, students should be able
to:
1. Define value and understand its components.
2. Establish the need for effective hospitality purchasing in achieving
operational goals.
3. Discuss the primary methods of purchasing hospitality supplies: ride the
market,
buy-and-inventory, cost-plus, long-term contracting, and hedging.
4. Contrast the roles of line (operating) managers and staff (advisory)
personnel as they relate to the purchasing function.
5. Describe market channels for distribution of hospitality supplies: source,
processor, broker, agent, distributor, and end-user.
6. Indicate how business practices involved in the handling and marketing of
goods are affected by governmental legislation.
7. Suggest how buyers may improve negotiation techniques to gain greater cost
advantages.
8. Understand the impact that quality and quantity concerns have on purchase
decisions.
9. Relate the purchasing function to the internal control system of a
hospitality operation.
10. Discuss the make-or-buy decision and the use of convenience foods in food
service operations.
11. Learn useful facts regarding quality, yields, pricing, marketing, and
distribution of meat, poultry and eggs, dairy products, fish and shellfish, fruits and
vegetables, baked goods, and beverages.
12. Describe major considerations in purchasing services, non-food supplies,
and capital equipment.
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