Skip Navigation
Home > soc
 

Course Details

 

Course Details

Course Code: HOSP203 Course ID: 2908 Credit Hours: 3 Level: Undergraduate

A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
07/27/2021 - 12/31/2021 01/03/2022 - 02/27/2022 January Winter 2022 Session B 8 Week session
08/31/2021 - 02/04/2022 02/07/2022 - 04/03/2022 February Winter 2022 Session I 8 Week session
10/26/2021 - 04/01/2022 04/04/2022 - 05/29/2022 April Spring 2022 Session B 8 Week session
12/28/2021 - 06/03/2022 06/06/2022 - 07/31/2022 June Spring 2022 Session D 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1. Analyze the purchasing function within a hospitality organization.

2. Summarize generally accepted principles and procedures of selection and procurement and their applications in the hospitality industry.

3. Explain how to determine the optimal amount, price, payment policy, and supplier

4. Generalize product characteristics through market distribution, grading standards, quality differences, and other selection factors.

5. Develop policies and procedures for controlling the purchasing function in the hospitality industry

NameGrade %
Assignments 25.00 %
Assignment Week 2: Selection and Procurement 4.17 %
Assignment Week 3: Purchasing Manager 4.17 %
Assignment Week 4: Evaluating Suppliers 4.17 %
Assignment Week 5: Receiving Process 4.17 %
Assignment Week 6: Grading Quality 4.17 %
Assignment Week 7: Purchasing Simulation 4.17 %
Forums 25.00 %
Intro and Acknowledge 2.78 %
Forum #1 2.78 %
Forum #2 2.78 %
Forum #3 2.78 %
Forum #4 2.78 %
Forum #5 2.78 %
Forum #6 2.78 %
Forum #7 2.78 %
Forum #8 2.78 %
Term Project 30.00 %
Term Project: Purchasing Technical Manual 30.00 %
Quizzes 20.00 %
Week 7 Review Quiz (Chap. 18-21) 4.00 %
Week 6 Review Quiz (Chap. 14-17) 4.00 %
Week 4 Review Quiz (Chap. 9-11) 4.00 %
Week 3 Review Quiz (6-8) 4.00 %
Week 2 Review Quiz (Chap. 1-5) 4.00 %

After successfully completing this course, you will be able to:

1. Analyze the purchasing function within a hospitality organization.

2. Summarize generally accepted principles and procedures of selection and procurement and their applications in the hospitality industry.

3. Explain how to determine the optimal amount, price, payment policy, and supplier

4. Generalize product characteristics through market distribution, grading standards, quality differences, and other selection factors.

5. Develop policies and procedures for controlling the purchasing function in the hospitality industry

Book Title:Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.
ISBN:ERESERVE NOTE
 
Book Title:ProSim Purchasing Simulation - access information provided inside the classroom
ISBN:HOSP203-NTMO
Publication Info:CLASS-Knowledge Matters
Author:Knowledge Matters
Electronic Unit Cost:$4.99
 
Book Title:Purchasing: Selection and Procurement for the Hospitality Industry, 8th ed - eBook available through the APUS Online Library.
ISBN:9780470290460
Publication Info:Lib
Author:Feinstein, Andrew H. / Stefanelli, John M.
Unit Cost:$75.06
 

Previous Syllabi

Not current for future courses.