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Spring 2025 Course Syllabus
Course: RSTO-1325 (Section: 71, CRN: 10212) Purchasing for Hospitality Operations |
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| Instructor Information | |||||||||
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| Instructor | Michelle Watson | ||||||||
| watsonma@lamarpa.edu | |||||||||
| Phone | (409) 681-4311 | ||||||||
| Office | Press - Room: 106C | ||||||||
| Office Hours | Monday and Tuesday 8-9am, 12-2pm Wednesday 1-2pm, 3-5pm |
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| Additional Contact Information | |||||||||
| 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. |
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| Required 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 Feinstein, Hertzman and Stefanelli 9th Edition |
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| Additional Materials/Resources | None. | ||||||||
| Corequisites/Prerequisites | None | ||||||||
| Learning Outcomes |
Emphasize and execute the managerial duties of purchasing. Execute the function of purchasing as it is intertwined with other related duties of a hospitality manager. Identify product specs, read invoices, select and properly identify products. Use conversions. Procure products, identify supply chains, evaluate sourcing. Use technology and sustainable practices in purchasing. |
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| 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. |
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| Lecture Topics Outline |
1- Introduction to Purchasing 2- Technology Applications 3- Distribution Systems 4- Forces Affecting the Distribution Systems 5- Overview of the Purchasing Function 6- Organization, Administration and Evaluation of Purchasing 7- Purchasing Specs 8- The Optimal Amount 9-Pricing and Payment Policies 10-The Optimal Supplier 11-Ordering Procedures 12-Receiving Procedures 13-Storage Management Procedures 14-Security 15-Produce 16-Processed Food and Other Grocery Items 17-Dairy 18-Eggs 19-Poultry 20-Fish 21-Meat 22-Beverages 23-Nonfood Items 24-Services 25-Furniture, Fixtures and Equipment |
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| Major Assignments Schedule |
1- Introduction to Purchasing 2- Technology Applications 3- Distribution Systems 4- Forces Affecting the Distribution Systems 5- Overview of the Purchasing Function -Test 6- Organization, Administration and Evaluation of Purchasing 7- Purchasing Specs 8- The Optimal Amount 9-Pricing and Payment Policies -Test 10-The Optimal Supplier 11-Ordering Procedures 12-Receiving Procedures 13-Storage Management Procedures 14-Security -Test 15-Produce 16-Processed Food and Other Grocery Items 17-Dairy 18-Eggs 19-Poultry 20-Fish 21-Meat -Test 22-Beverages 23-Nonfood Items 24-Services 25-Furniture, Fixtures and Equipment -Test -There will be questions, problems, assignments and exercises assigned with each chapter throughout the semester. |
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| Final Exam Date | May 15, 2025 - 12:0 PM Through May 15, 2025 - 12:0 PM | ||||||||
| Grading Scale | 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F | ||||||||
| Determination of Final Grade |
75% Test 25% Assignments | ||||||||
| 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 make an appointment and come to my office in person.
Due dates are given and enough time is given to complete all work. No make-up work unless approved.
There will be a practical final exam in the kitchen. 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. All work is in Blackboard.
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.
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| Attendance Policy | This is an online class. | ||||||||
| Additional Information | |||||||||
| Institutional Policies | |||||||||
| MyLSCPA | Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA. | ||||||||
| Academic Honesty | Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty. | ||||||||
| 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 Disability Services Coordinator, Room 117, in the Student Sucess Center. The phone number is (409) 984-6241. | ||||||||
| COVID 19 Information | The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website. | ||||||||
| 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. | ||||||||
| HB 2504 | This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504. | ||||||||
| Mandatory Reporting of Child Abuse and Neglect | As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual. | ||||||||
| Title IX and Sexual Misconduct | LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website. | ||||||||
| Clery Act Crime Reporting |
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website. |
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| Grievance / Complaint / Concern | 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. | ||||||||
| Department Information |
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