Purchasing for Food Service Operations

Pan Africa Skills & Consulting Ltd
Online study mode
Brunei House, 3rd Floor I Witu Road off Lusaka Road P.O. Box 16481 - 00100 Nairobi, Kenya
3 months
Jun 03 - Jun 30 2020

Course Description

This course will give learners a basic understanding of the purchasing function in the food service sectors. Learners will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues.
Course Intake: Ongoing!

Course Outline

  • Purchasing in the Food Service Distribution Channel; 
  • Food Service Operations; 
  • Purchasing Systems and Personnel; 
  • The Distributor; Buyer- Distributor Relationships; 
  • Receiving, Storing, and Inventory Controls; 
  • Meat Products: Beef, Pork, Veal, and Lamb; 
  • Seafood; Poultry; Dairy Products and Eggs; Produce; 
  • Baked Goods and Grocery Items; 
  • Beverages; 
  • Equipment, Supplies, and Services.

Career Outcomes

At the completion of this course, learners should be able to:
  • Describe the importance of the purchasing function, identify the primary and secondary members of the food service distribution channel, and evaluate the value proposition each member provides to the end user.
  • Identify the food service segments, describe the food service process flow, describe the characteristics of the purchasing control point, and explain the role of internal customers in purchasing.
  • Describe the steps in the purchasing process, the skills, knowledge, and behaviors required in purchasing personnel, and the role of food service operator ethics in purchasing.
  • Describe the basic elements of food purchase specifications and the purchase order system, identify the basic elements of pricing and cost controls, and describe the ordering process.
  •  Describe the food safety, food defense, and security considerations for food service operations.
  • Identify the characteristics of distributor partners, describe the process to select distributor partners, and explain the essentials of ethics from a distributor's perspective.
  • Describe the safety, food defense, and security considerations for distributors.
  • Describe the intricacies of buyer-distributor relationships and the essential elements of the negotiation process between buyers and distributors.
  • Identify the components of the audit trail and describe the procedures necessary for effective inventory controls.
  • Explain the federal, state, and local laws applicable to purchasing, and identify the elements of purchasing contracts.
  • Explain the distribution systems through which various food and beverage products used in food service operations are purchased.
  • Describe the content of purchase specifications for various food and beverage products used in food service operations.
  • Explain the inspection and grading processes for various food products used in food service operations.
  • Identify the major cuts of beef, pork, veal, and lamb, and describe the primary characteristics of each.
  • Identify the major categories of fish and shellfish, and describe the primary characteristics of each.
  • Identify the major cuts of poultry and describe the primary characteristics of each.
  • Identify the major growing areas, availability times, pricing factors, and storage issues for fresh fruits and vegetables.
  • Identify factors to consider when purchasing capital equipment, supplies and smallware, and services.

Price: USD 450

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