General Information

Professor Information

Instructor

Prof. Brian Bergquist

E-mail

Please use Canvas Inbox; if an emergency please contact me via: bbergqui@fiu.edu

phone

(715) 781-2176

Office Hours

By Appointment

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

Policies

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.

Privacy Policy Statements for partners and Vendors

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.

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

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.

Textbook and Course Materials

<p>Purchasing: Selection and Procurement for the Hospitality Industry (Required)</p><p><br></p>
title : 

Purchasing: Selection and Procurement for the Hospitality Industry (Required)


authors : 

Andrew H. Feinstein, John M. Stefanelli

publisher : 

Wiley

publish date : 

9th Edition, 2017

isbn 10 : 

1119398231

isbn 13 : 

978-1119398233

notes : 

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:

  • review the getting started page 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. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox.

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 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.

Assignments

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, 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

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
6100600
Current Event Items
2100200
Research Report
1150150
Final Exam1150150
Discussion Board Postings
1100100
Total
12
1200
LetterRange (%)LetterRange (%)
LetterRange (%)
A1080 or aboveC

840 - 959

F<719
B960 - 1079
D

720 - 839



Course Calendar

Weekly Schedule

ModuleTasksAssignments and Assessments
Module 1

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)


Module 2

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)

Module 3

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)

Module 4

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)

Module 5

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)

Module 6

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)

Module 7

Feb 17 - Feb 22

Take Final Exam (Chapters 13 - 24)

Final Exam is due by Saturday February 22 by 11:59 pm (EDT)