RSTO 1325 - Purchasing For Hospitality Operations

Institution:

St Philip's College

Subject:

Description:

Prerequisites: READ 0300, MATH 0300 Notes: Offered in Fall, day, evening, and Summer, day. Study of purchasing and inventory management of foods and other supplies to include development of purchase specifi cations, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issues procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of purchasing cycle. The student will explain market factors affecting cost and availability of goods including seasonality, supply and demand, distribution channel costs, and quality levels. The student will also describe the mechanics of purchasing including food and supply sources, formal and informal bid procedures, online computer purchasing, and legal and ethical considerations; explain inspection and grading of foods including the various designations of quality, and conduct yield and quality tests. The student will write effective purchase specifi cations; conduct proper receiving procedures assuring conformity of goods with specifi cations, prices with quotations, and quantities received with quantities ordered; explain inventory management principles including stock rotation, proper storage conditions, and effective issue procedures.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alamo.edu/spc/

Phone Number:

(210) 486-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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