Purchasing and Menu Planning


    General Information

    Professor Information

    Professor Photo
    Prof. Brian Bergquist
    (715) 781-2176
    By Appointment
    Please use Canvas Inbox; if an emergency please contact me via:

    Course Description And Purpose

    Basic information on sources, grades, standards, criteria for selection, purchasing, and storage for the major foods, including the development of specifications. Consideration of the menu pattern with particular emphasis on costing, pricing, and the work load placed on production staff. Item analysis and merchandising features are emphasized.

    Course Objectives

    Students will be able to:

    • examine the critical role the menu plays in all food & beverage operations.
    • define the relationship between purchasing, receiving, storage and issuing.
    • develop product specifications and standardized recipes and calculate costing procedures.
    • explain the critical relationship between purchasing, proper sanitation, food handling, food storage and food safety.
    • prepare students to enter the workforce and be able to apply purchasing principles, improve receiving procedures, minimize waste, recognize cost control opportunities, and effectively cross-utilize products.
    • design a menu while considering the effects of seasonality, product mix, meal periods, # of seats, turnover, days and hours of operation, expected cover counts and check average.
    • calculate food cost, beverage cost, and explain contribution margin.
    • identify the effect of products yields to cost and pricing calculations in relation to center-of-plate ingredients.
    • provide students with the required proficiencies for good decision making as they relate to menus and purchasing.
    • recognize major food classifications and grades and how they impact menu planning and pricing.

    Major & Curriculum Objectives Targeted

    • Students will learn what a specification is and its impact on item cost.
    • Students will compute sales price based on five methods:
    1. Food cost percentage method
    2. Factor pricing method
    3. Prime cost method
    4. Actual cost method
    5. Contribution to profit margin
    • Students will become familiar w/ purchasing, receiving, storage and proper food & beverage handling and sanitation procedures.
    • Menu development will be based upon a variety of commodity and grocery products to give the student broad exposure to the wide range of product quality and choice. 
    • Students will understand seasonality as it relates to menu prices/limitations and purchasing strategy.
    • Students will be able to efficiently purchase products and price menu  items for profitability.
    • Students will identify different sources, grades and products standards and their relationship to guest satisfaction and profitability.
    • Students will learn to use yield tests and recipe costing to price menu items.
    • Students will cost out various menu items and menus.
    • Students will define and demonstrate various types of menus.
    • Students will develop a purchasing specification manual based upon a student built restaurant menu

    Teaching Methodology

    This is a fully online course in which all of the instructional materials and activities are delivered through Canvas, and/or other internet-based media. Should you have any questions, please contact the professor.

    This course will employ online lectures, discussions, quizzes and experiential learning activities as the teaching/learning methodology to accomplish course objectives. 

    Important Information


    Please review the FIU's Policies webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses.

    As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Code of Conduct.

    Technical Requirements And Skills

    One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy we mean being able to manage and organize computer files efficiently, and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course; but students enrolled in online courses are expected to have moderate proficiency using a computer.

    This course utilizes the following tools:

    1. Microsoft Excel
    2. Microsoft Word
    3. Internet - World Wide Web

    Please visit our Technical Requirements webpage for additional information.

    Panthers Care & Counseling and Psychological Services (CAPS)

    If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.

    Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call 305-348-2277 to set up a time to talk or visit the online self-help portal.

    Course Prerequisites

    This course has a prerequisite: FSS 3230C - Introductory Commercial Food Production

    Review the Course Catalog webpage for prerequisites information.

    Accessibility And Accommodation

    The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at 305-348-3532 or visit them at the Graham Center GC 190.

    Please visit our ADA Compliance webpage for information about accessibility involving the tools used in this course.

    Please visit the Canvas accessibility webpage for more information.

    For additional assistance please contact FIU's Disability Resource Center.


    Textbook Image
    Purchasing: Selection and Procurement for the Hospitality Industry (Required)
    Andrew H. Feinstein, John M. Stefanelli
    Wiley, 9th Edition, 2017
    ISBN-10: 1119398231
    ISBN-13: 978-1119398233
    You may purchase your textbook online at the FIU Bookstore.

    Students can purchase print or e-text

    Academic Misconduct Statement

    Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly to demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Handbook.

    Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

    Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

    Expectations Of This Course

    This is an online course, which means most (if not all) of the course work will be conducted online. Expectations for performance in an online course are the same for a traditional course. In fact, online courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.

    Students are expected to:

    • Review the Getting Started information located in the course content
    • Introduce yourself to the class during the first week by posting a self introduction in the appropriate discussion forum
    • Take the practice quiz to ensure that your computer is compatible with Canvas
    • Interact online with instructor and peers
    • Review and follow the course calendar
    • Log in to the course 5 times per week
    • Respond to discussion boards, blogs and journal postings within 2 days
    • Respond to emails/messages within 24 hours
    • Submit assignments by the corresponding deadline

    The instructor will:

    • Log in to the course 5-6 times per week
    • Respond to discussion boards, blogs and journal postings within 48 hours
    • Respond to emails/messages within 48 hours
    • Grade assignments within 5 days of the assignment deadline

    Course Detail

    Course Communication

    Communication in this course will take place via the Canvas Inbox. You can view the Canvas Conversations Tutorial to learn more about how to communicate with your instructor and peers using the Inbox, Announcements, and Discussions.

    See the Canvas Guide on communicating with course users for more information.

    Discussion Forums

    Discussion questions will be utilized to enhance learning and will involve posting by students. Research and respond to the discussion questions posted by your professor. Required length ½ page to a page for your postings. Responses to other students are not required but recommended to create an educational forum to further discuss the topic. Your grade will be based upon your individual posting to the discussion items.

    Keep in mind that your discussion forum postings will likely be seen by other members of the course. Care should be taken when determining what to post.

    Quizzes and Exams

    Quizzes will be based upon the material for each module and will be composed of true and false questions, short answer questions and situational/problem based learning scenarios.

    In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes. If you need further assistance please contact FIU Online Support Services.


    In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. It is your responsibility to make sure your computer meets the minimum hardware requirements.

    All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.

    Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Online Support Services.


    Current events: 
    Directions for the current event: Find a current example (less than two years old) related to purchasing/menu planning or costing, etc., best practices or new practice/procedures used by or in a hospitality operation. Describe two key points. How might you use this information in the future? Include resources, 1/2 to 1 page, single spaced, Dropbox.

    Research report:
    The idea for this assignment is that you have an opportunity to learn more about a specific area, to research, explore, dive into a topic that will have an affect on your future related to food purchasing. You get to become the subject matter expert. Select a topic that you need or would like more information on such as how do organizations purchase and pay for food supplies. Or how do organizations determine what information should be on food specification. Your individual research report will be 4-6 pages, single spaced, not including cover page and reference (APA format) 12 Font. If you need assistance with a topic, just ask and I would be more than willing to assist.


    Grading is calculated as follows: Straight percentage of points. I will grade assignments each week and provide feedback via email, dropbox or discussion board postings.

    Course Requirements Number of Items Points for Each Total Points Available
    Quizzes 6 100 600
    Current Event Items 2 100 200
    Research Report *P 1 150 150
    Discussion Board Postings 1 100 100
    Total 11   1050
    Letter Points Range
    A 945 or above
    B 840 - 944
    C 735 - 839
    D 630 - 734
    F <629

    Course Calendar

    Weekly Schedule

    Module Tasks Assignments and Assessments

    Module 1

    May 6 - 12

    Read Chapters 1, 2, 3 & 4

    Menu Planning PowerPoints

    Take Quiz 1

    Quiz 1 due by Sunday May 12 by 11:59 pm (EDT)

    Module 2

    May 13 - 19

    Read Chapters 5, 6, 7 & 8

    Take Quiz 2 

    Quiz 2 due by Sunday May 19 by 11:59 pm (EDT)

    Module 3

    May 20 - 26

    Read Chapters 9, 10, 11, & 12

    Take Quiz 3 and Complete Discussion 1

    (Mon. Jan. 21 – Martin Luther King Holiday – University Closed)

    Quiz 3 and Current Event 1 are due by Sunday May 26 by 11:59 pm (EDT)

    Module 4

    May 27 - June 2

    Read Chapters 13, 14, 15, 16

    Take Quiz 4 and Complete Current Event 2

    Quiz 4 and Discussion 1 are due by Sunday June 2 by 11:59 pm (EDT)

    Module 5

    June 3 - 9

    Read Chapters 17, 18, 19, 20

    Take Quiz 5

    Quiz 5 and Current Event 2 are due by Sunday June 9 by 11:59 pm (EDT)

    Module 6

    June 10 - 16

    Read Chapters 21, 22, 23, 24

    Take Quiz 6 and Complete Research Report

    Quiz 6 and Research Report are due by Friday June 14 by 11:59 pm (EDT)