Course Description
The Purchasing for Food Service Operations course is designed to provide participants with a comprehensive understanding of the purchasing process specific to the food service industry. This course covers the essential aspects of procurement, including sourcing, supplier management, cost control, and inventory management. Participants will learn how to make informed purchasing decisions to ensure high-quality food products, efficient operations, and cost-effectiveness. This course is ideal for food service managers, purchasing agents, and anyone involved
in the procurement process within restaurants, hotels, catering services, and other food service establishments.
Course Objectives
By the end of this course, participants will be able to:
1. Understand the Purchasing Process: Comprehend the key stages of the purchasing process in food service operations.
2. Source and Evaluate Suppliers: Identify and evaluate potential suppliers, and negotiate favorable terms and conditions.
3. Manage Inventory Effectively: Implement inventory management techniques to optimize stock levels and reduce waste.
4. Control Costs and Quality: Apply strategies for cost control and quality assurance in food procurement.
5. Ensure Compliance and Documentation: Understand regulatory requirements and maintain accurate purchasing documentation.
Detailed Course Outline
Day 1: Introduction to Purchasing in Food Service (8 Hours)
• Overview of Purchasing in Food Service
o The role of purchasing in food service operations
o Key concepts and principles of food service procurement
• The Purchasing Process
o Steps in the purchasing process: requisition, order placement, receiving, and payment
o Developing a purchasing plan and strategy
• Supplier Selection and Evaluation
o Identifying potential suppliers
o Evaluating supplier performance and reliability
o Negotiating terms and conditions with supplier
Day 2: Inventory Management and Cost Control (8 Hours)
• Inventory Management
o Techniques for effective inventory management
o Stock control methods (e.g., FIFO, LIFO)
o Managing inventory turnover and storage
• Cost Control Strategies
o Budgeting and cost control in food service purchasing
o Analyzing and controlling food costs
o Managing vendor relationships to optimize pricing and discounts
• Quality Assurance
o Ensuring the quality of food products
o Implementing quality control measures
o Handling product recalls and quality issues
Day 3: Compliance, Documentation, and Practical Applications (8 Hours)
• Regulatory Compliance
o Understanding food safety regulations and standards
o Ensuring compliance with local, state, and federal regulations
• Documentation and Record Keeping
o Maintaining accurate purchasing records and documentation
o Utilizing technology for purchasing and inventory management
• Practical Applications and Case Studies
o Real-world case studies and scenarios in food service purchasing
o Group exercises and problem-solving activities
o Review and Q&A
Course Materials:
• Textbooks and reference materials on food service purchasing
• Course slides and handouts
• Case studies and practical examples
• Inventory management templates and purchasing checklists
Certification:
• Participants will receive a certificate of completion upon successfully finishing the course.
Duration: 24 Hours
