CA 213 - Food Purchasing and Cost Control

1. Outline the requirements for proper receiving and storage of both raw and prepared foods [demonstrated through tests]. [ACFEF Section 2 - Sanitation and Safety (3)].
2. Evaluate the components and functions of a standardized recipe [demonstrated through worksheets]. [ACFEF Section 3 - Business and Math Skills (2a)].
3. Convert recipes using a yield formula to increase and decrease quantities [demonstrated through tests]. [ACFEF Section 3 - Business and Math Skills (2b)].
4. Cost a recipe giving the overall cost, individual cost and menu sales price [demonstrated through worksheets]. [ACFEF Section 3 - Business and Math Skills (2c)].
5. Calculate food cost to determine selling price using the factor method and/or percentage method [demonstrated through tests]. [ACFEF Section 3 - Business and Math Skills (2d)].
6. Determine beverage costs and percentages [demonstrated through tests]. [ACFEF Section 3 - Business and Math Skills (4a)].
7. Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours [demonstrated through tests]. [ACFEF Section 3 - Business and Math Skills (4b)].
8. Discuss the flow of goods in a foodservice operation and the role of ordering, receiving and issuing [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (1)].
9. Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.) [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (2)].
10. List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, and supply and demand [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (4)].
11. Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec. [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (5)].
12. Describe proper techniques of receiving and storing fresh, frozen, and dry proteins, produce, eggs, dairy and dry goods [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (7)].
13. Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined by the USDA, National Association of Meat Purveyors, and other governmental regulatory agencies [demonstrated through worksheets]. [ACFEF Section 8 - Purchasing and Receiving (8)].
14. Define, describe and explain the importance of a par system when ordering, receiving and storing food, and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (12)].
15. Describe various technologies available to assist in the process of ordering and inventorying of food products [demonstrated through discussion]. [ACFEF Section 8 - Purchasing and Receiving (13)].
16. Discuss inventory control procedures to deter theft and spoilage that can affect food costs [demonstrated through tests]. [ACFEF Section 8 - Purchasing and Receiving (14)].
17. Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability [demonstrated through discussion]. [ACFEF Section 11 - Menu Planning (3)].
18. Determine food, labor cost and equipment utilization when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation [demonstrated through tests]. [ACFEF Section 11 - Menu Planning (6)].
19. Determine menu prices using the percentage or factor methods in order to determine industry-standard food costs [demonstrated through tests]. [ACFEF Section 11 - Menu Planning (7)].
20. Describe and assess the importance of menu development when it comes to product availability and its impact on the environment [demonstrated through discussion]. [ACFEF Section 13 - Environmental Sustainability (3)].
21. Describe a variety of sustainable practices available to foodservice operators and list how they would be applied to each area of the foodservice operation [demonstrated through journals and discussion boards]. [ACFEF Section 13 - Environmental Sustainability (4)].
22. Discuss a variety of simple sustainable practices that will help to control foodservice costs in kitchens and foodservice operations, and show good environmental stewardship [demonstrated through journals and discussion boards]. [ACFEF Section 13 - Environmental Sustainability (5)].

Students in Academic Plan Code156 CLOs

1. Discuss the flow of goods in a foodservice operation and the role of ordering, receiving and issuing [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (1)].
2. Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.) [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (2)].
3. List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, and supply and demand [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (4)].
4. Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec. [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (5)].
5. Describe proper techniques of receiving and storing fresh, frozen, and dry proteins, produce, eggs, dairy and dry goods [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (7)].
6. Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined by the USDA, National Association of Meat Purveyors, and other governmental regulatory agencies [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (8)].
7. Define, describe and explain the importance of a par system when ordering, receiving and storing food, and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (12)].
8. Describe various technologies available to assist in the process of ordering and inventorying of food products [demonstrated through discussion]. [ACFEF Section 7 - Purchasing and Receiving (13)].
9. Discuss inventory control procedures to deter theft and spoilage that can affect food costs [demonstrated through tests]. [ACFEF Section 7 - Purchasing and Receiving (14)].

• Purchasing Introduction
• Ordering, Receiving, Storing, Issuing
• Basic Math Review
• Kitchen Units of Measure and Conversion 

Week 2

• Intro to Cost Controls 
• More Unit Practice 
• Standardized Recipes
• Scaling Factors
• Yield Percent 

Week 3

• AP (As-Purchased) and EP (Edible Portion) 
• Inventory Valuing

Week 4

• Review
• Test #1

Week 5

• Perishable Purchasing
• Non-perishable Purchasing
• Ingredient Costing 

Week 6

• Article Review Assignment
• Recipe Costing 
• Food and Beverage Costing 
• Calculating Selling Price

Week 7

• Labor Management
• Employee Organization
• Review
• Test #2 

• Lecture/Discussion: 30-70% 
• Demonstration/Coaching: 10-20% 
• Group Work/Work Team: 20-30%