Purchasing and Menu Planning
Prof. Brian Bergquist
Please use Canvas Inbox; if an emergency please contact me via: firstname.lastname@example.org
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.
Students will be able to:
Major & Curriculum Objectives Targeted
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.
Please review the FIU's Policies and Netiquette 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. Please go to the "What's Required" webpage to find out more information on this subject.
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.
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.
For additional assistance please contact FIU's Disability Resource Center.
Web Accessibility Statements for Partners and Vendors
Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.
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.
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.
This course has a prerequisite: FSS 3230C - Introductory Commercial Food Production.
Review the Course Catalog. webpage for prerequisites information.
Textbook and Course Materials
Purchasing: Selection and Procurement for the Hospitality Industry (Required)
Andrew H. Feinstein, John M. Stefanelli
9th Edition, 2017
Students can purchase print or e-text
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:
The instructor will:
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 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.
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.
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, double 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.
|Number of Items
|Points for Each
|Total Points Available
|Current Event Items
|Discussion Board Postings
|1080 or above
840 - 959
|960 - 1079
720 - 839
|Assignments and Assessments
Jan 6 - Jan 12
Read Chapters 1, 2, 3 & 4
Menu Planning PowerPoints
Take Quiz 1
Quiz 1 due by Sunday January 12 by 11:59 pm (EDT)
Jan 13 - Jan 19
Read Chapters 5, 6, 7 & 8
Take Quiz 2 and Complete Current Event 1
|Quiz 2 and Current Event 1 is due by Sunday January 19 by 11:59 pm (EDT)
Jan 20 - Jan 26
Read Chapters 9, 10, 11, & 12
Take Quiz 3 and Complete Discussion 1
|Quiz 3 and Discussion 1 is due by Sunday January 26 by 11:59 pm (EDT)
Jan 27 - Feb 2
Read Chapters 13, 14, 15, 16
Take Quiz 4 and Complete Current Event 2
|Quiz 4 and Current Event 2 are due by Sunday February 2 by 11:59 pm (EDT)
Feb 3 - Feb 9
Read Chapters 17, 18, 19, 20
Take Quiz 5
|Quiz 5 is due by Sunday February 9 by 11:59 pm (EDT)
Feb 10 - Feb 16
Read Chapters 21, 22, 23, 24
Take Quiz 6 and Complete Research Report
|Quiz 6 and Research Report is due by Sunday February 16 by 11:59 pm (EDT)
Feb 17 - Feb 22
|Take Final Exam (Chapters 13 - 24)
Final Exam is due by Saturday February 22 by 11:59 pm (EDT)