The University of Georgia
Approved Course


  1. COURSE ID: FDNS 4610/6610

  2. TITLES

  3. Course Title: Foodservice Procurement and Financial Management
    Course Computer Title: PROCUREMENT FIN MGT
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Purchasing methods, specifications, storage and issuing procedures, inventory systems. Cost control, budgets, and financial statements used in foodservice organizations.
  6. ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS

  7. Graduate students will complete a menu development project for a sample facility. This project will include preparation of a three week menu cycle with cost analysis. This addresses the following knowledge requirement for food and nutrition professionals with a level of advanced understanding, complexity and specialization beyond the expectations for the undergraduate students: Students must understand the principles of food delivery systems and determine costs of services.
  8. GRADING SYSTEM

  9. A-F (Traditional)
  10. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  11. FIXED VARIABLE
    Credit Hours 1
    Lecture Hours 1
  12. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  13. REPEAT POLICY

  14. Course cannot be repeated for credit
  15. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  16. The course will not be open to students who have credit in the following courses:
  17. REQUIRED PREREQUISITES

  18. Undergraduate: FDNS 3610-3610L
    Graduate:
  19. PREREQUISITE OR COREQUISITE COURSES

  20. COREQUISITE COURSES

  21. PRIMARY DELIVERY MECHANISM (select only one):

  22. Lecture
  23. COURSE WILL BE OFFERED

  24. Every Year - Fall
  25. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  26. Spring 2011
  27. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  28. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    To familiarize students with principles and procedures of menu
    planning, purchasing and financial management in food and
    nutrition care services.
    
    To give students the opportunity to practice forecasting
    quantities of food to be purchased.
    
    To introduce students to the foodservice purchasing market where
    buying and selling take place and familiarize them with factors
    that influence this market.
    
    To review the regulations and laws that affect market 
    regulation.
    
    To allow students practice writing purchase specifications for
    foodservice.
    
    To familiarize students with purchasing methods, the purchasing
    process and record keeping.
    
    To learn the basic principles of financial management, determine
    costs of services or operations, prepare a budget and interpret
    financial data.

    TOPICAL OUTLINE

    Menu Planning
    Forecasting Quantity
    The Market and Market Regulation
    Specifications
    Purchasing Methods
    Process and Records
    Receiving Storage and Inventory Control
    Financial Management

    UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY

               UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.