Home Study Course Outlines Purchasing for Hospitality Operations

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HTM446
Course Description: This course describes how to develop and implement an effective purchasing program, focusing on issues pertaining to supplier relations and selection, negotiation, and evaluation. The course includes in-depth material regarding major categories of purchases. .

Evaluation: The student must complete twelve basic, self-scoring review quizzes, four progress test, and a comprehensive final examination.

Learning Resources: Purchasing for Hospitality Operations:
Author: William B. Virts, CPA, Former Vice President of Corporate Procurement, Marriott Corporation

Learning Objectives: At the completion of this course, students should be able to:
1. Define value and understand its components.
2. Establish the need for effective hospitality purchasing in achieving operational goals.
3. Discuss the primary methods of purchasing hospitality supplies: ride the market, buy-and-inventory, cost-plus, long-term contracting, and hedging.
4. Contrast the roles of line (operating) managers and staff (advisory) personnel as they relate to the purchasing function.
5. Describe market channels for distribution of hospitality supplies: source, processor, broker, agent, distributor, and end-user.
6. Indicate how business practices involved in the handling and marketing of goods are affected by governmental legislation.
7. Suggest how buyers may improve negotiation techniques to gain greater cost advantages.
8. Understand the impact that quality and quantity concerns have on purchase decisions.
9. Relate the purchasing function to the internal control system of a hospitality operation.
10. Discuss the make-or-buy decision and the use of convenience foods in food service operations.
11. Learn useful facts regarding quality, yields, pricing, marketing, and distribution of meat, poultry and eggs, dairy products, fish and shellfish, fruits and vegetables, baked goods, and beverages.
12. Describe major considerations in purchasing services, non-food supplies, and capital equipment.

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Last Updated December 31, 2005