| 6. |
COURSE OBJECTIVES: |
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By the end of the course, students will |
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(A) |
to discuss the major differences among purchasing, selection, and procurement |
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(B) |
to identify the major sources of products and services |
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(C) |
to describe the Distribution Channel |
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(D) |
to identify the kinds of values that can be added to products and services as they journey through the Distribution Channel |
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(E) |
to determine optimal value and supplier services that accompany the products and services purchased by hospitality operators |
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(F) |
to describe the "forces" that effect the Distribution Channel |
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(G) |
to discuss the major purchasing objectives |
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(H) |
to critique the major problems that buyers encounter when performing these major activities in an attempt to obtain these major objectives |
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(I) |
to control the purchasing function |
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(J) |
to discuss buyer relationships with superiors and colleagues |
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(K) |
to discuss purchasing specifications |
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(L) |
to discuss how suppliers determine their purchase prices |
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(M) |
to discuss the mechanics of bill paying |
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(N) |
to evaluate suppliers and salespersons |
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(O) |
to discuss security problems associated with the purchasing function |
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(P) |
to discuss selection, purchasing, receiving, and storage for: |
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1. |
fresh produce |
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2. |
convenience foods; processed foods and other grocery items |
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3. |
eggs and dairy products |
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4. |
meat, fish and poultry |
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5. |
beverages |
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6. |
non food items |
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7. |
services |
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8. |
furniture, fixtures, and equipment |