CUA 262

COURSE SYLLABUS

1.	TITLE OF COURSE:	PURCHASING FOR THE HOSPITALITY INDUSTRY
	PREFIX/NUMBER:	CUA 262	CREDIT HOURS:	3
2.	PREREQUISITE:	CUA 155

3.	RESOURCES NEEDED:
	TEXT:	Purchasing: Selection And Procurement For The Hospitality Industry by John Stefanelli. (plus student workbook)
	SUPPLIES:
4.	COURSE DESCRIPTION:	Students will learn methods for controlling costs as they apply to the selection and procurement of food and supply items. Areas of study include selection and procurement of food and supplies, supplier selection, and distribution systems and the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.
5.	COURSE GOAL:	The goal of this course is to help the student attain a working knowledge of the selection and procurement function in the food service industry to enable students to suggest ways this information can be applied in a food service operation.

6.	COURSE OBJECTIVES:
7.	EVALUATION PROCEDURES:
		Class participation	10%
		Daily assignments	20%
		Tests and quizzes	30%
		Class presentations and written report	20%
		Final examination	20%
		Grading Scale Raw Score Range	Letter Grade
		90 to 100	A
		80 to 89	B
		70 to 79	C
		60 to 69	D
		0 to 59	F

Special Remarks:
1.	Attendance: College policy states that students may be dropped from enrollment when absent 20% of the scheduled class meetings. If enrolled from the beginning of the term, 15 hours will usually constitute 20% of a four-credit semester course which meets five hours per week. Reinstatement procedures are described in the PCC catalog.
2.	Tardy Policy: A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.
3.	Assignments/Missed Exams: It is the student's responsibility, whether present or absent, to obtain all material presented and to complete all course assignments. If prior arrangements are made or extenuating circumstances exist, makeup of tests may be allowed. Late homework papers will not be accepted unless those same extenuating circumstances exist. Makeup of quizzes is to be at the instructor's discretion.

8.	COURSE OUTLINE
	Tentative Schedule
	I.	INTRODUCTION
	II.	PURCHASING (Gaining a Perspective on Selection and Procurement)
	III.	PURCHASING (Principles of Selection and Procurement)
	IV.	PURCHASING (Selection and Procurement of Food and Supply Items)
		(A)	fresh produce
		(B)	convenience foods
		(C)	processed produce and grocery items
		(D)	dairy products
		(E)	eggs
		(F)	meat
		(G)	poultry
		(H)	fish
		(I)	beverages-alcoholic and non-alcoholic
		(J)	non food items
		(K)	services
		(L)	furniture, fixtures and equipment
	V.	Student Presentations and Projects
	VI.	REVIEW AND FINAL EXAM

9.	STUDENT RESPONSIBILITIES
	(A)	Students will be asked to prepare an oral summary of one of the Chapters (16 - 27) in the textbook and give a presentation to the class on the chapter.
	(B)	Each student will prepare a short presentation to the class where he/she will discuss a product new to the market. A written paper about this product will be due on the same day as the class presentation.

10.	METHODS OF INSTRUCTION:
	Class will meet a minimum of 60 hours during the semester.
11.	ACADEMIC INTEGRITY:
	The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12.	ADA NOTICE:
	Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.