Spring 2022 Course Syllabus Course: RSTO-1325- Section: 01 Purchasing for Hospitality Operations

Instructor Information
Instructor	Ashley Taylor
E-mail	taylorad1@lamarpa.edu
Phone	(409) 681-4311
Office	Location: The Press - Room: 106 C Hours: Mon and Wed 7am -8am also 2pm-3pm, Tues and Thurs and Fri 12pm -2pm
COVID 19 Information	The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been exposed to COVID 19 or diagnosed with COVID 19 to report their condition on the COVID 19 Notification Form (available via a link on the Student Code of Conduct COVID19 webpage). This information will be provided to the Dean of Student Services. In addition, this policy requires all students to wear face coverings in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website.
Course Information
Description	Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.
Prerequisites	RSTO 2301
Learning Outcomes
Core Objectives	Communication skills: Students will demonstrate effective written, oral and visual communication. * Critical Thinking Skills: Students will engage in creative and/or innovative thinking, and/or inquiry, analysis, evaluation, synthesis of information, organizing concepts and constructing solutions. * Empirical and Quantitative Skills: Students will demonstrate applications of scientific and mathematical concepts. * Teamwork: Students will demonstrate the ability to work effectively with others to support a shared purpose or goal and consider different points of view. * Social Responsibility: Students will demonstrate intercultural competency and civic knowledge by engaging effectively in local, regional, national and/or global communities. * Personal Responsibility: Students will demonstrate the ability to connect choices, actions and consequences to ethical decision-making.
Program Student Learning Outcomes	�Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. �Identify and implement sanitation and safety procedures and regulations as required in the industry. �Use fundamental cooking and baking techniques as well as advanced cooking skills. �Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws
Textbooks	Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer. Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition, Andrew H. Feinstein, Jean L. Hertzman, John M. Stefanelli
Lecture Topics Outline	Chapter 1: The Concepts of Selection and Procurement Chapter 2: Technology Applications in Purchasing Chapter 3: Distribution Systems Chapter 4: Forces Affecting the Distribution Systems Chapter 5: An Overview of the Purchasing Function Chapter 6: The Organization, Administration, and Evaluation of Purchasing Chapter 7: The Purchase Specification: An Overall View Chapter 8: The Optimal Amount Chapter 9: Determining Optimal Purchase Prices and Payment Policies Chapter 10: The Optimal Supplier Chapter 11: Typical Ordering Procedures Chapter 12: Typical Receiving Procedures Chapter 13: Typical Storage Management Procedures Chapter 14: Security in the Purchasing Function Chapter 15: Fresh Produce Chapter 16: Processed Produce and Other Grocery Items Chapter 17: Dairy Products Chapter 18: Eggs Chapter 19: Poultry Chapter 20: Fish Chapter 21: Meat Chapter 22: Beverages Chapter 23: Nonfood Expense Items Chapter 24: Services Chapter 25: Furniture, Fixtures, and Equipment
Major Assignments Schedule	Week 1: Chapter 1 and Chapter 2 Week 2: Chapter 3 and Chapter 4 Week 3: Chapter 5 and Chapter 6 Week 4: Chapter 7 and Chapter 8 Week 5: Chapter 9 and Chapter 10 Week 6: Chapter 11 and Chapter 12 Week 7: Chapter 13 and Chapter 14 Week 8: Chapter 15 and Chapter 16 Week 9: Chapter 17 and Chapter 18 Week 10: Chapter 19 and Chapter 20 Week 11: Chapter 21 and Chapter 22 Week 12: Chapter 23 and Chapter 24 Week 13: Chapter 25 Week 14: Finals
Final Exam Date	May 10, 2022 - 8:0 AM   Through  May 10, 2022 - 1:45 PM
Grading Scale	90 - 100 = A 80 - 89 = B 70 - 79 = C 60 - 69 = D Below 59 = F
Determination of Final Grade	Tests - 40%, Quizzes - 15%, Projects - 10%, Final Exam - 15%, Attendance 20%
Course Policies
Instructor Policies	I will not discuss your grades over the phone or by e-mail. If you want to discuss your grades, you must come to my office in person. Homework assignments will be given each week. LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late. Due dates are given and enough time is given to complete all work. NO EXCEPTIONS. If you miss an exam, your lowest test grade will count twice. If you miss more than one exam, those exams will be given a grade of zero. Students must leave the classroom after exam is finished. There will be a final exam. All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam. Every student MUST have a copy of the required textbooks by the SECOND week of class. The student will still be responsible for any assignments given. Failure to have a text may result in being dropped from the class. No emailed work is accepted. Students are responsible for completing all assigned reading and video viewings. A failure to follow oral and/or written instructions will result in penalties. Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair. No cell phones should be visible or heard during class. Again, you will be asked to leave the room for the remainder of the class. No blue tooth technology or recording of lectures in any format (unless approved by the instructor). No charging of cell phones in the classroom. Students must be in a clean uniform and in full uniform at all times.
Attendance Policy	Students will be allowed to be 5 miinutes late after (3) times you will be dropped a letter grade. Absent to class please notify me or email me after (3) absent with out an exuse you will be dropped a letter grade
Academic Honesty	Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSC-PA policies (Section IX, subsection A, in the Faculty Handbook) for consequences of academic dishonesty.
Facility Policies	No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.
Important Information
ADA Considerations	The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the the Office for Disability Services Coordinator, Room 231, in the Madison Monroe Building. The phone number is (409) 984-6241.
MyLSCPA	Be sure to check your campus E-mail and Course Homepage using MyLSCPA campus web portal (My.LamarPA.edu). When you've logged in, click the email icon in the upper right-hand corner to check email, or click on the "My Courses" tab to get to your Course Homepage. Click the link to your course and review the information presented. It is important that you check your email and Course Homepage regularly. You can also access your grades, transcripts, and determine who your academic advisor is by using MyLSCPA.
Other
HB 2504	This syllabus is part of LSC-PA's efforts to comply with Texas House Bill 2504.
Department	Business and Industrial Technology Chair: Sheila Guillot E-mail: guillsr@lamarpa.edu Phone: (409) 984-6381 If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.