The University of Georgia
COURSE ID: FDNS 4610/6610
Course Title: Foodservice Procurement and Financial Management
Course Computer Title: PROCUREMENT FIN MGT
Purchasing methods, specifications, storage and issuing procedures, inventory systems. Cost control, budgets, and financial statements used in foodservice organizations.
COURSE DESCRIPTION (must be 50 words or less)
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.
ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS
CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS
NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)
Course cannot be repeated for credit
The course will not be open to students who have credit in the following courses:
DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)
Undergraduate: FDNS 3610-3610L
PREREQUISITE OR COREQUISITE COURSES
PRIMARY DELIVERY MECHANISM (select only one):
COURSE WILL BE OFFERED
EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE
ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS
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
To allow students practice writing purchase specifications for
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
The Market and Market Regulation
Process and Records
Receiving Storage and Inventory Control
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.|