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.
|Registration Dates||Course Dates||Session||Weeks|
|04/27/20 - 10/02/20||10/05/20 - 11/29/20||Fall 2020 Session B||8 Week session|
|06/29/20 - 12/04/20||12/07/20 - 01/31/21||Fall 2020 Session D||8 Week session|
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
|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 %|
|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 %|
|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 %|
Feinstein, A., Stefanelli, J., & Hancock, G. (2009). Purchasing: Selection and procurement for the
hospitality industry (8th ed.). Wiley and Sons, Inc.: Hoboken, NJ.
The VitalSource e-book is provided via the APUS Bookstore.
Please visit http://apus.libguides.com/bookstore for more information.
Required Readings –
As assigned, see Weekly Lessons and Forum Postings
Additional Resources and Websites – ProSim Purchasing Simulation –
Access information is provided within the classroom.
See Weekly Lessons for additional assigned resources and websites.
|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.*|
|Book Title:||ProSim Purchasing Simulation - access information provided inside the classroom|
|Publication Info:||CLASS-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.|
|Author:||Feinstein, Andrew H. / Stefanelli, John M.|
Not current for future courses.