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HOSP203 - Hotel and Restaurant Purchasing

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.





Prerequisites

Course Schedule

Registration Dates Course Dates Session Weeks
06/24/19 - 11/29/19 12/02/19 - 01/26/20 Fall 2019 Session D 8 Week session
08/26/19 - 01/31/20 02/03/20 - 03/29/20 Winter 2020 Session I 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

Reading Assignments: The textbook and additional journals as assigned in the lessons

Forum Assignments: Detailed forum expectations and grading rubrics are posted in the forums and in the classroom lessons.

Homework Assignments and Final Project: There are assignments due throughout the course, and a final project due at the end of the course. Specific details for each assignment can be found in the Assignments section of your online classroom.

Quizzes: Online quizzes may be comprised of multiple choice, short answer and true/false questions.

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 %

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: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
Author:Feinstein, Andrew H. / Stefanelli, John M.
Unit Cost:$75.06

Previous Syllabi

Not current for future courses.