TRUCKEE MEADOWS COMMUNITY COLLEGE
Quantity Food Purchasing- NUTR 221
Quantity Food Purchasing
Heather Graham-Williams PhD, RD
Tuesday and Thursday
Monday: 10-1 pm, Tuesday/Thursday: 12:30-1:30 pm,
Make an appointment if these times are not workable
Dietetic Technician Program Website:
1. The Book of Yields, Accuracy in Food Costing and Purchasing, 8
edition, Francis T. Lynch, John
Wiley & Sons, Inc.
Introduction to Foodservice, 11
edition, June Payne-Palacio, Monica Theis
Pearson Prentice Hall ISBN 978-0-13-500820-1
There will also be handouts and downloadable reading materials assigned.
1. Food for Fifty, 12
edition, Mary Molt, Prentice Hall.
2. Management Practice in Dietetics, 2
ed., Hudson, Nancy, 2006 Thomson Wadsworth.
*USED IN NUTR 220
This course covers food purchasing for food service systems, understanding cost factors,
food laws, quality standards and basic manufacturing processes.
Students will demonstrate the ability to work effectively as a team member.
Students will demonstrate the knowledge of basic concepts and techniques of food
preparation and processing.
Students wil demonstrate the ability to write specifications for food.
Students will demonstrate the ability to develop menus and purchase foods for large quantity
food production facilities and/or programs.
Students will demonstrate the knowledge fo maintaining inventory in a quantity food production
Students will demonstrate the ability to develop menus that are culturally, nutritionally and
Students will be able to describe how foods are marketed.
Students will have the ability to produce standardized recipes and determine the cost of a
recipe and menu.
METHOD OF INSTRUCTION
This course is primarily taught through lecture, discussion and hands-on in class activities.
of the reliance on hands-on activities in class, attendance is essential for success in the course.