CULN 271 - Hospitality Purchasing and Cost Control

Institution:

Kapiolani Community College

Subject:

Description:

8 hours lecture, 10 hours business lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in CULN 130, a grade of "C" or higher in FSHE 119, or consent of instructor/department chairpersoRecommended Preparation: Basic computer competency skills. Comment: CULN 271 was formerly FSHE 241. CULN 271 is a study of cost control systems as they apply to restaurants, hotels, and other food service operations such as the College's food service complex. It includes experience in the preparation of financial and control related reports, and the analysis of such. It utilizes the practical learning experiences of the computer laboratory to anchor and reinforce knowledge. Upon successful completion of CULN 271, the student should be able to: Discuss the flow of goods in a foodservice operation. Discuss how HACCP practices are addressed in purchasing, receiving, storing, and issuing procedures. Describe both formal and informal purchasing methods. Analyze the impact of market fluctuations on product cost. Discuss the legal and ethical considerations of purchasing. Explain the regulations for the inspection and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables. Examine both yield and quality grades and the National Association of Meat Purveyors (NAMP) specifications for meats. Write a bid specification. Evaluate received goods to determine conformity with user specifications. Receive and store fresh, frozen, refrigerated, and staple goods. Describe the importance of receiving and inspecting product as it enters the facility. Conduct yield and quality tests on items such as canned, fresh, frozen, and prepared products. Explain the proper receiving and storing of cleaning supplies and chemicals. Conduct a yield and cost comparison test of pre-fabricated products and on-premises butchered products. Inventory food and non-food items using current technology. Explain the procedures for the rotation, costing, and evaluating of stock, including FIFO and LIFO. Define and describe par stock. Describe the proper procedures for issuing product according to requisition. Describe current computerized systems for purchasing and inventory control. Perform basic math functions. Calculate and forecast purchase and preparation requirements based on a product's yield on cooking, fabrication, and intangible waste factors. Calculate food costs and percentages with both speed and accuracy Calculate beverage costs and percentages. Calculate labor costs and percentages. Perform recipe yield conversions. Perform the process of recipe costing. Determine selling price of menu items. Perform a make or buy analysis. Define and describe a profit and loss statement and discuss how it is utilized in food-service operations as a tool to determine profitability. Review profit and loss statements to determine profitability. Create a budget utilizing historical information and current situations. Perform calculations using current technology (i.e. computers, calculators, and POS systems). Discuss the Dram Shop Act and liquor law liability. Identify local, state, and federal laws pertaining to the purchase and service of alcoholic beverages. Explain the procedures for implementing internal beverage controls. Demonstrate good personal hygiene and health habits in a laboratory setting. Demonstrate an understanding and acceptance of the generally accepted standards of professionalism and adhere to the established dress code Within this CULN 271 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Explain laws and procedures related to responsible alcoholic service. Perform mathematical functions related to foodservice operations. Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations. Apply knowledge of quality standards and regulations governing food pr

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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