NHM 363 Syllabus Spring 11 - 1NHM363: PROCUREMENT SPRING...

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1 NHM363: PROCUREMENT SPRING SEMESTER 2011 TIME: T-TH 5:00 p.m. - 6:15 p.m. PLACE: Shoemaker 323 INSTRUCTOR: Barbara Riddick, MS, RD, LD OFFICE HOURS: By Appointment after class TELEPHONE: 513-7804 (w) EMAIL: briddick@nmrc.state.ms.us Course Description In this course we will explore the theories and practices related to procurement and control systems in the foodservice industry applicable to commercial and non- commercial operations. Course Learning Outcome In reference to procurement principles students will be able to: 1) K.R. 4.2.b. Develop outcome measures use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision- making. a. Informatics Principles: 1) data standards; 2) developing and evaluating information retrieval systems; 3) retrieval skills; and 4) research needs. 2) Define and recognize differences between selection, purchasing, and procurement. 3) Examine who/what influences purchasing decisions and describe purchaser responsibilities. 4) Develop the criteria used to create product specifications for various food and nonfood items. Required Text Feinstein, A. & Stefanelli, J. Purchasing: Selection and procurement for the hospitality industry. Hoboken, NJ: th edition ISBN: 978-0-471-73008-8 Attendance Policy Attendance will not be taken. If you are absent, you are accountable for all handouts,
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NHM 363 Syllabus Spring 11 - 1NHM363: PROCUREMENT SPRING...

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