Purchasing Project

Objectives
At the completion of the assignment, students will be able to satisfactorily demonstrate their ability to:
Establish a purchasing system for purchasing food for a hospitality operation.
Establish policies and procedures for ordering, receiving, storage, inventory control and issuing of food for a hospitality operation.
Develop appropriate specifications, forms, and records for effective purchasing practices for a hospitality operation.
The Assignment
Students are required to prepare a research paper for this course. The student will assume the position of a manager or owner of a real or imaginary hospitality operation, or some other foodservice operation. The paper will be written in the style of a Purchasing Manual instructing a newly hired purchasing agent in carrying out the policies and procedures for ordering, receiving, storage, inventory control, and issuing of food for this hospitality operation.
Purchasing Manual Evaluation
The paper will be graded according to the following criteria:
Category
Points
Format
25
Content
100
Writing
25
TOTAL
150
The following is an explanation of the evaluation criteria. Also, see the Purchasing Manual Evaluation Sheet that is attached to this document.
FORMATTING (25 points)
COVER PAGE (5 Points)
The cover page must be in APA format
TABLE OF CONTENTS (5 Points)
Following a title page, a table of contents will identify the page where each major section and subsection of the manual begin in APA format. Points will be deducted if no page numbers are given.
INTRODUCTION (5 Points)
An introduction, welcoming the newly hired purchasing agent, will provide pertinent information about the real or imaginary foodservice operation, including: a brief history, type of menu, location of the establishment, seating capacity, hours of business, and any feature that makes the operation unique.
REFERENCES AND IN-TEXT CITATIONS (5 Points)
Students may use the words and ideas of other persons as long as they give appropriate credit by footnoting the passage. Sources must be documented using APA formatting:
Parenthetical notes within the text of the manual (in-text citation)
References, at the conclusion of the manual
Students are expected to conduct their own research. Handing in the work of a fellow student, past or present, will result in a failing grade for the course. You do not need to footnote the specifications.
REFERENCES (5 Points)
Students are required to seek out and investigate sources of information along with their own personal knowledge and experience. A reference page providing a list of all books and articles used in the preparation of the manual should be presented at the end of the manual. Reference entries must be arranged in alphabetical order by the author’s last name.
The reference list should list five or more sources from outside of the class material.
An interview with a foodservice professional may be listed. Class notes may also be listed.
CONTENT (100 Points)
The body of the paper will consist of separate section for each of the following:
Ordering (10 points)
Receiving (10 points)
Storage (10 points)
Inventory Control and Issuing (10 points)
Purchasing specifications (60 Points)
Each section will begin on a new page and will instruct the purchasing agent on how to carry out the purchasing function at a particular operation. There should be evidence of research in each section. Each section needs to cover the procedure for receiving; produce, fresh protein, staple items, alcoholic beverages, service items, FF&E.
The manual will also include a section consisting of ten specifications (10 points). Regardless of the type of operation and the type of menu, specifications will include at least one of each of the following: fresh produce, processed produce, dairy, eggs, poultry, fish, meat, alcoholic beverage, service, and FF&E.
WRITING (25 points)
SPELLING AND GRAMMAR (10 Points)
The manual must be professional in terms of language use, spelling, grammar, and punctuation.
INSTRUCTIONAL FORM (5 Points)
The manual will instruct the purchasing agent in carrying out his or her duties and responsibilities. Therefore, the text must read like an instructional manual.
PROFESSIONAL QUALITY (10 Points)
The manual must be a clean, neat, attractive document, and must be professional in terms of style and presentation. Students should feel free to adapt class materials in the preparation of their manual. Handouts and copies of published material, however, should not be included in the manual.
If a student is producing a manual that will be used in an actual operation, some of the above requirements may be waived. Consult with your instructor about your plans.

Below are additional forms that will help you complete the project:

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