Maricopa Community Colleges  FON202   19964-20015 
Official Course Description:   MCCCD Approval:  02/27/96
FON202      19964-20015 LEC 3 Credit(s) 3 Period(s)
Purchasing for Food Service Systems
Food purchasing for institutions: cost factors, quality standards, purchasing practices and controls. Prerequisites or Corequisites: MAT082 or a minimum score of 43 on the ASSET Math Numerical placement test.
 
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MCCCD Official Course Competencies:
 
FON202   19964-20015 Purchasing for Food Service Systems
1. Evaluate quality of commodities related to food and its service. (I)
2. Evaluate costs and vendors. (II)
3. Prepare and maintain inventory records. (III, VI)
4. Identify purchasing needs. (IV)
5. Implement standard purchasing procedures. (IV, V)
6. Receive, store, and distribute supplies. (VI)
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MCCCD Official Course Outline:
 
FON202   19964-20015 Purchasing for Food Service Systems
    I. Food Standards
        A. Canned and frozen fruits and vegetables
          1. Labels and brands
          2. Containers and pack style
          3. Grades
          4. Evaluation of quality
        B. Produce
          1. Variety determination
          2. Evaluation of quality
          3. Seasonal variation
        C. Dried, dehydrated, and freeze-dried fruits and vegetables
          1. Varieties
          2. Pack sizes
          3. Evaluation of quality
        D. Breads and cereals
          1. Flours and their uses
          2. Breakfast cereals
          3. Breads and crackers
          4. Evaluation of quality
        E. Spices and condiments
          1. Varieties and uses
          2. Evaluation of quality
        F. Meats
          1. Inspection and grading
          2. Identification of cuts
          3. Evaluation of quality
        G. Fish and shellfish
          1. Varieties and forms
          2. Evaluation of quality
        H. Poultry
          1. Classes and dressing
          2. Inspection and grading
          3. Evaluation of quality
        I. Eggs
          1. Weight and grade
          2. Varieties of packs
          3. Evaluation of quality
        J. Dairy products
          1. Standards and grading
          2. Classification of cheeses
          3. Evaluation of quality
        K. Fats and oils
          1. Varieties and uses
          2. Evaluation of quality
      II. Evaluation of Cost and Vendors
          A. Selecting a vendor
          B. Cost evaluation
            1. Budget and available monies
            2. Utilizing seasonal variations
            3. Comparing labor-saving processed foods to kitchen-made products
            4. Price comparison
            5. Type of food service operation
        III. Inventory Control
            A. Perpetual inventory systems
            B. Physical inventory systems
            C. Record keeping
            D. Computerized systems
          IV. Purchasing Practices
              A. Scheduling
                1. Daily
                2. Weekly
                3. Monthly
                4. Annually
              B. Determining needs
                1. Past usage
                2. Forecasting
                3. Inventory records
              C. Planning the purchase
                1. Comparison of purchasing systems
                2. Beginning with the menu
                3. Evaluating the inventory
                4. Systems of market orders
                5. Writing specifications
                6. Placing orders
                7. Record keeping
            V. Purchasing Non-Food Items
                A. Supplies
                  1. Cleaning products
                  2. Linens and paper products
                  3. China, glassware, and flatware
                B. Alcoholic beverages
                  1. Standards
                  2. Price comparisons
                  3. Control systems
                C. Equipment
                  1. Determining need
                  2. Labor-saving equipment versus labor
                  3. Writing specifications
                  4. Bids
              VI. Receiving, Storage, and Distribution
                  A. Checking deliveries
                    1. Counting and weighing
                    2. Checking and filing invoices
                    3. Re-ordering nondeliveries
                    4. Delivery schedules
                  B. Storage of food items
                    1. Climate controls
                    2. Maintenance controls
                    3. Space evaluation
                    4. Inventory updating
                  C. Issuing
                    1. First-in-first-out principle
                    2. Inventory updating
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