COLLEGEWIDE COURSE OUTLINE OF RECORD
HOSP 201, HOSPITALITY PURCHASING AND COST CONTROL
COURSE TITLE: Hospitality Purchasing and Cost Control
COURSE NUMBER: HOSP 201
PREREQUISITES: MATH 111, 112 OR 118
SCHOOL: Public and Social Services
PROGRAM: Hospitality Administration
CREDIT HOURS: 3
CONTACT HOURS: Lecture: 3
DATE OF LAST REVISION:
EFFECTIVE DATE OF THIS REVISION: Fall, 2007
CATALOG DESCRIPTION: This course presents the essentials of effective food and beverage control while establishing systems for sale values of food and beverages that are outlined. This course addresses the application of the four-step control process to the primary phases of foodservice operations: purchasing, receiving, storing, issuing and production. Labor costs and sales forecasting are analyzed.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Discuss the flow of goods in a foodservice operation.
2. Describe the various formal and informal purchasing methods. (i.e. bid, phone, etc.)
3. Analyze market fluctuations and product cost.
4. Discuss legal and ethical considerations of purchasing.
5. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables. Explain quality and yield grades as directed by the National Association of Meat Purveyors (NAMP) and the International Association of Meat Purveyors (INAMP) specifications for meats.
6. Write a bid specification.
7. Explain proper receiving and storage of food and non-food items, comparing to product specifications.
8. Conduct yield and quality tests of canned, fresh, frozen, refrigerated and staple goods. Analyze the product costs and labor costs of pre-fabricated products and product produced on-premises.
9. Discuss inventory, rotation of stock, issuing, and current computerized systems for purchasing and inventory control.
10. Create sales forecasts.
11. Create labor schedules.
12. Calculate food, beverage and cost percentages, labor costs and percentages and other related costs.
13. Demonstrate process of recipe yield adjustment.
14. Demonstrate the process of recipe costing.
15. Determine selling price of menu items.
COURSE CONTENT: Major Instructional Topics
- Purchasing control within the purchasing department
- Product identification and suggested use/s
- Specifications
- Market forces and trends
- Cost analysis
- Labor control
- Production control
REQUIRED TEXTS/CURRICULUM MATERIALS: (latest editions)
- NRAEF ManageFirst Inventory and Purchasing Competency Guide,
National Restaurant Association Educational Foundation; Publisher: Prentice Hall
- Lynch, Francis T. Book of Yields disc (6th edition) John Wiley and Sons, Inc.
- NRAEF ManageFirst Controlling Foodservice Costs Competency Guide,
National Restaurant Association Educational Foundation; Publisher: Prentice Hall
- Feinstein, A. H. & Stefanelli, J. M, Purchasing For Chefs, John Wiley and Sons, Inc.
METHOD OF EVALUATION:
Student will be evaluated on the following formula:
Points earned / points possible =%
Points are earned from the following:
Weekly participation10 x 16160 points
Field Trip-Sysco 20 points
Mini-quizzes14 x 20280 points
Book of Yield assignment 50 points
Excel Exercises 40 points
Purchasing/Cost Control Manual*350 points
Inventory and Purchasing final 70 points
Controlling Foodservice Costs final 80 points
Total points 1050 points
*Required component of the class- must be completed to receive a passing grade.
SCALE: 92% = A 84% = B 75% = C 72% = D
MINIMUM FACULTY CREDENTIALS:
A qualified faculty member in Hospitality Administration is one who has an earned baccalaureate or higher degree, from a regionally accredited institution, with academic preparation and/or work experience appropriate to the course and/or specialty being taught, and who has professional certification in the field.
ACADEMIC HONESTY STATEMENT:
The College is committed to academic integrity in all its practices. The faculty value intellectual integrity and a high standard of academic conduct. Activities that violate academic integrity undermine the quality and diminish the value of educational achievement.
Cheating on papers, tests or other academic works is a violation of College rules. No student shall engage in behavior that, in the judgment of the instructor of the class, may be construed as cheating. This may include, but is not limited to, plagiarism or other forms of academic dishonesty such as the acquisition without permission of tests or other academic materials and/or distribution of these materials and other academic work. This includes students who aid and abet as well as those who attempt such behavior.
COPYRIGHT STATEMENT:
Students shall adhere to the laws governing the use of copyrighted materials. They must insure that their activities comply with fair use and in no way infringe on the copyright or other proprietary rights of others and that the materials used and developed at IvyTechCommunity College contain nothing unlawful, unethical, or libelous and do not constitute any violation of any right of privacy.
ADA STATEMENT:
IvyTechCommunity College seeks to provide reasonable accommodations for qualified individuals with documented disabilities. If you need an accommodation because of a documented disability, please contact the Office of Disability Support Services.
If you will require assistance during an emergency evacuation, notify your instructor immediately. Look for evacuation procedures posted in your classroom.
SYLLABUS
The instructor has provided students with this course syllabus. There is also a weekly session schedule. and Course Requirements Document which will include all requirements for this course as well as the Due Dates.
METHOD (S) OF DELIVERY: Contacting Instructor:
Lecture, Supplemental Audio-visual Materials, Handouts & Group Discussion. Group project with in-class time to work within groups. Students may contact instructor for further clarification of materials and requirements at any time through e-mail or telephone voice-mail (provided in the “Instructor Information” section below).
Additional Testing / Grading Guidelines
The final exam must be taken during the last class period unless the Instructor has approved special arrangements.
Retake test for low scores will not be given.
If a student fails to submit his or her project on its due date, they will be penalized one letter grade for each week it is overdue. *This project is a requirement of the course. Students must complete the project to finish the class.
MAKE-UP POLICY:
Tests may not be made up. Students may take a test prior to the test date. Medical excuses should be reviewed with the instructor. Late Home-work will incur a 10% deduction from the original point value for each week it is late. Homework more than 2 weeks late will be accepted at the discretion of the Instructor. (Late Home-works due to Medical Excuse will be reviewed by Instructor)
GRADING:
The quality of student performance or competency level, as determined by the instructor at the completion of a course, is indicated by a letter grade of A, B, C, D, or F. Ivy Tech does not use pluses and minuses as a part of its grading system. An “I“ or “Incomplete” grade must be meet specific criteriaand have the permission/approval of the Instructor - Students must meet with the instructor to complete work within a specified amount of time.
ATTENDANCE POLICY:
Regular attendance is expected at scheduled class meetings or other activities assigned as part of a course of instruction. Instructors keep attendance records. When personal circumstances make it impossible to attend scheduled classes and activities, the college expects students to confer with instructors in advance. Work missed due to unexcused absence cannot be made up. Depending on the circumstances the instructor has the option of allowing students to make up the material missed.
Instructors in awarding grades and considering involuntary withdrawal will consider absences. Students are not excused from completion of the course work and should make arrangements with their instructors to complete all work.
All courses: The student will be dressed and ready to begin class at the stated time. The student has a copy of the hospitality administration uniform policy and understands the said policy. The student understands that if they are not in complete uniform they will not be allowed to participate in the lab and will receive a failing grade for the day. It is the policy of the Hospitality Administration program that absences in excess of two (2) will result in a reduction of one (1) letter grade for each additional absence.
FORMAT FOR TERM PAPER:
The term paper must be a minimum of number of typewritten pages not including the cover page, bibliography or attachments. The papers will be double spaced with a one-inch margin on all four sides of the paper. The typeface will be 12 points using a standard typeface such as Times New Roman or Arial (no fancy fonts please).
You may use the Publication Manual of the American Psychological Association (APA), Modern Language Association's Guide for Writing Research Papers (MLA), or A Manual for Writers (Turabian) as a style guide. Whatever you decide to use, be consistent throughout the paper.
You should use a minimum of five references written within the last 5 years with at least two from the Internet. References should not include the textbook or your class notes.
When you submit your term paper, you should have a cover page, which states the title of your paper, the course number and name, the date, and your name.
Additional Information provided in “Term Paper Requirements” will be provided.
LAST DAY TO WITHDRAW FROM CLASS: April 10, 2009
INSTRUCTOR INFORMATION:
Name:Lauri Griffin CEC
E-mail:
Phone: 921-4913
Office: NMC 406 See hours posted under Staff Information tab of BlackBoard
Name: Dave Darga
E-mail:
HOSPITALITY PURCHASING/COST CONTROL
HOS 201
16- Week Outline
WEEKTOPICASSIGNMENT
1Introduction to courseTake mini-quiz P-1, P-2, P-3
Discussion of final projectonline before start of
Review Chapters 1 & 2 of NRAEFclass week 2.
ManageFirst Inventory & Purchasing
Competency Guide
2Review Chapter 3 of NRAEF Take mini-quiz P-4
ManageFirst Inventory & Purchasing online before start of
Competency Guideclass week 4.
3Field Trip- Sysco Foods
Can-cutting/ Yield tests
4Review Chapter 4 of NRAEFTake mini-quiz P-5
ManageFirst Inventory & Purchasingonline before start of
Competency Guideclass week 5.
5Review Chapter 5 of NRAEF
ManageFirst Inventory & Purchasing
Competency Guide
Review for Purchasing Final
6Purchasing FinalTake mini-quiz C-1
online before start of
class week 7.
7Review Chapter 1 of NRAEFTake mini-quiz C-2 & C-3
ManageFirst Controlling Foodserviceonline before start of
Costs and the Book of Yieldsclass week 8.
8Review Chapter 2 & 3 of NRAEFTake mini-quiz C-4
ManageFirst Controlling Foodserviceonline before start of
Costsclass week 9.
Meaning of Food Cost ExerciseBook of Yields Assignment
Recipe Cost Card ExerciseDue
9Review Chapter 4 of NRAEFTake mini-quiz C-7
ManageFirst Controlling Foodservice online before start of
Costsclass week 10.
Menu Mix Exercise
10Review Chapter 7 of NRAEFTake mini-quiz C-8
ManageFirst Controlling Foodserviceonline before start of
Costsclass week 11.
Menu Analysis Wksht Due
11Review Chapter 8 of NRAEF Take mini-quiz C-9
ManageFirst Controlling Foodservice online before start of
Costsclass week 12.
Daily/Weekly Sales Fore-
Cast Exercise Due
12Review Chapter 9 of NRAEFTake mini-quiz C-5
ManageFirst Controlling Foodserviceonline before start of
Costsclass week 13. Labor
Cost projections due.
13Review Chapter 5 of NRAEF Take mini-quiz C-6
ManageFirst Controlling Foodserviceonline before start of
Sales Projections Exerciseclass week 14.
14Review Chapter 6 of NRAEF
ManageFirst Controlling Foodservice
Costs
15Final Project due
Review for Controlling Foodservice
Costs Final
16Controlling Foodservice Costs Final