HTC 540 SEMESTER MARCH JUNE 2015

FACULTY OF HOTEL AND TOURISM MANAGEMENT

COURSE OUTLINE
PROGRAMME

: BS.c (Hons) IN CULINARY ARTS MANAGEMENT

COURSE

: HOSPITALITY PROCUREMENT

CODE

: HTC 540

SEMESTER

: 4

CREDIT HOURS

: 3.0

PREREQUISITE

: HTC 475

HOURS/WEEK

: 3.0 hrs/week

________________________________________________________________________

0.0

SYNOPSIS
This course provides the student with an approach to both the principles and
practices of procurement. The whole purchasing principles, activity and function
are also discussed.

1.0

OBJECTIVES
At the end of the course the students should be able to:1. Define the procurement concept as it applies to hospitality environment.
2. Analyze how the market functions and how buyers can efficiently when undertaking
procurement.
3. Apply controls that are needed in purchasing, receiving, storing and issuing items in an
ethical and professional manner.
4. Evaluate the security problems and identify method tp prevent which associated with
procurement process.

2.0

METHODS OF TEACHING
Lectures
Simulation Activity

Roslina Ahmad
Tel: 0126516147

HTC 540 SEMESTER MARCH JUNE 2015

3.0
Week

CONTENTS
Chapter

Topics
1.0

Procurement Concepts
1.1
Definition of Procurement
1.2
Types of hospitality operations
commercial segments and non-economical
segments
1.3
Purchasing distinctions in hospitality
operation types independent operation,
multi units and franchises

2.0

The Market
2.1
Introduction
2.2 Types of markets
2.3 Market functions
2.4 Cost analysis assigning quality scores,
value analysis, as-purchased, edible
portion and as-served considerations in
value analysis.

3.0

Roslina Ahmad
Tel: 0126516147

4.0

3 hours
lecture

Computers and software in purchasing

3.1
Training
3.2 The Files

3.3
3.4
3.5
3.6
3.7
4-5

Contact
Hours
3 hours
lecture

3.2.1 Forecast
3.2.2 Menu analysis:
3.2.2.1Popularity index
Order and supply files
Specification files
Receiving files
Inventory
Ingredient file

Suppliers selection, specifications and steps

in purchasing
4.1 Selection kinds of supplier, selection
criteria, supplier evaluation and ethics in
purchasing
4.2 Specifications kinds of specifications,
advantages of specification, specification
write-up and forms used
4.3 Steps in purchasing:
4.3.1 Purchasing Activities

6 hours
lecture

HTC 540 SEMESTER MARCH JUNE 2015

4.3.2

Purchasing Objectives

5.0

Optimal Price
5.1 How purchase price influence buyers
5.2 How suppliers determine their purchase
price
5.3 Methods used to reduced purchase prices
5.4 Calculating actual food and beverage costs
5.5 Actual food and beverage costs: monthly
calculation
5.6 Actual food cost daily calculation

6.0

Getting the goods:

6.1 Ordering
6.2 Purchasing requisition
6.3 Ordering procedures
6.4 The change order
6.5 Expediting
6.6 Methods of streamlining the ordering
procedures

10-11

Roslina Ahmad
Tel: 0126516147

MID TERM BREAK

6.0
Receiving
7.1 Receiving organization and
facilities
7.2 Personnel
7.3 Invoices
7.4 Discrepancy reports/slips
7.5 Receiving report
7.6 Variation in receiving procedures
7.7 Reduce receiving costs and issues
7.0 Storage
7.1
7.2
7.3
7.4
7.5
7.6
7.7
8.8
9.0

Storage areas
Store room equipment
Security
Storage costs
Storage procedures
Sanitation and order
Inventories
Par-stock issues

Security in purchasing function

9.1 Security problems associated with purchasing
functions
7.7.1 Kickbacks
7.7.2 Invoice scams

2 hours
lecture
1hr TEST 1

3 hours
lecture

3 hours
lecture

3 hours
lecture

4.5 hours
lecture
1 hr TEST 2

HTC 540 SEMESTER MARCH JUNE 2015

7.7.3 Suppliers errors

7.7.4 Inventory substitutions
7.7.5 Telephone sales scam
7.7.6 Suspicious behaviour
7.8 Preventing security problems
7.8.1 Select honest employers
7.8.2 Select honest employees
7.8.3 Design tight physical
facilities so that effective
security condition can be
maintained
10. Selection and procurement of commodities
10.1 Fresh produce
10.2 Dairy produce

12

GAWAI SPECIAL HOLIDAY

11.0Selection and procurement of commodities
11.1 Poultry
11.2 Meat

13

14

REVISION

8.0 EVALUATION
8.1 Test (2 Test)
8.2 Individual Assignment
8.3 Group Assignment
8.4 Final Exam

& Presentation
=50%

= 20%
=10%
=20%
Total

9.0

COURSE PROGRAM OUTCOME

Roslina Ahmad
Tel: 0126516147

=100%

2 hours
presentation
and 1 hour
lecture
2 hours
presentation
and 1 hour
lecture
1 hours
presentation
and 2 hour
Revision

HTC 540 SEMESTER MARCH JUNE 2015

Course Outcome
1. Define the procurement
concept as it applies to
hospitality environment.
2. Specify how the market
functions and how
buyers can efficiently
function in the market.
3. Apply controls that are
needed in purchasing,
procurement and
storage.
4. Identify the role of
computers in carrying
out the procurement
function.

PO1

PO2

PO3

PO6

PO7

Assessment
Test
Assignment
Final Exam
Test
Final Exam
Test
Assignment
Final Exam

Test
/

PO1
PO2
PO3
PO6

Recognize principles and demonstrate knowledge in the area

gastronomy
Perform cooking skills and develop products in accordance to
industrial standards and gastronomic trends.
Able to identify problems, design and develop menus and culinary
products and tackling issues in culinary related areas.
Able to manage information and engage in life-long learning for
continual professional growth.

PO7

10.0

REFERENCES

1. John M. Stepanelli. (2012). Purchasing, Selection & Procurement for The Hospitality Industry.
(8th Edition). John Wiley & Sons Inc.
2. Marian C. Spears & Mary B. Gregoire. (2012) Foodservice Organization. A Managerial &
System Approacch. (5th Edition). Prentice Hall.
3. Paul J. Mc Vety, Bradley J. Ware, & Claudette Levesque. (2011). Fundamental of Menu
Planning. (2nd Edition). John Wiley & Sons.

Roslina Ahmad
Tel: 0126516147