Ozarka College Curriculum Proposal s1

OZARKA COLLEGE CURRICULUM PROPOSAL

Date Proposal Presented to November 20, 2013 Curriculum Committee Course Title HOSP 1??3 (Or Program) Hospitality Purchasing

CIP Code 12.0599

Contact Person(s) Chef Lou Rice/Mimi Newsome

Effective date of proposal Fall 2014

Proposal Summary (Provide a general description of the proposed curriculum change or development. If this is a proposal for a course, indicate if this course will transfer.)

See attached syllabus.

This course will be a three-credit hour lecture course and will meet 3 hours a week.

This course is designed to explore the process of selection and procurement in the hospitality industry. This course will explore the use of technology in the purchasing function, the channels of distribution for products and services and the importance of product specification. Students will learn how to evaluate products and write product specifications.

Need for the proposal (Provide data on student interest, job availability, corporate demands, and employment projections. Focus on need in North Central Arkansas: is there sufficient demand, etc. Program Information needed: Student Interest, Job Availability, Corporate Demands, Employment Projections, Is there Sufficient demand in North Central Arkansas indicated by regional survey?)

This course is a Culinary Arts elective.

It will also be an elective option for the AAS-BT and AAS-GT degree plans.

Curriculum outline (Include prerequisites, course description, syllabus, suggested textbook, etc.)

Please see the attached syllabus.

Faculty needed for proposal

This course will be taught by the existing staff.

Description of resources (Present library resources including relevant holdings; current instructional facilities including classrooms, instructional equipment and technology, and laboratories, etc.)

Current food supplies in the kitchen and donated items will be used for instruction

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Costs associated with the activity No new costs will be associated with this course offering.

Source of funding (if needed) Not applicable

Similar activities in colleges within a 50 mile range This course is not offered within 50 miles of this college.

APPROVAL Curriculum Committee Date: ______November 20, 2013______

Chairperson Signature: ______

Faculty Council Date: ______

Administrative Council Date: ______

Board of Trustees Date (Programs only.)

Signed copy showing all required approvals must be sent back to curriculum committee for filing. ADHE Submission Date: ADHE Letter of Notification Date: After all required approvals have been completed, proposed item may be added to catalog. Assessment Methods

Implementation Date Date: (Add to Curriculum Committee Follow-up Calendar) Report back to Curriculum Date: Committee

(This report is based on assessment measurements including course evaluation of instructions following the first offering of the curriculum and must be completed on all new courses and programs.) (Items requiring a report should be added to the Curriculum Committee meeting agenda and discussed.) Recommended Revisions Date:

Curriculum Proposal Approval Process 1.Proposal is initiated in the Curriculum Committee for approval. 2.Faculty Council 3.Administrative Council 4.Board of Trustees, if necessary 5.Internal Process Completed—signed form back to Curriculum Committee 6.**ADHE notification or Approval—Curriculum Committee sent copy. 7. **Program may be legitimately entered in Ozarka College Catalog 8.Follow up review prepared 1 semester after courses offered and reported back to Curriculum Committee to complete Assessment Loop on Courses Offered. 9.Follow up review on new programs after 2 years.

Syllabus

Course Title: Hospitality Purchasing Course No: HOSP ???3

Credit Hours: 3 Contact Hrs: Lecture 3 Lab 0 Other

Prerequisites:

Textbook: To be determined

Course Rationale: The intent of offering this course is to provide tools which enable operators, both small and large, to manage the purchasing function effectively. This is a core course for the Hospitality Management and Culinary Arts Programs.

Catalog Description: This course is designed to explore the process of selection and procurement in the hospitality industry. This course will explore the use of technology in the purchasing function, the channels of distribution for products and services and the importance of product specification. Students will learn how to evaluate products and write product specifications.

Course Objectives: Upon successful completion of this course, the student will be able to

1. Effectively set up a purchasing and distribution program for perishable and non-perishable items. 2. Evaluate current suppliers and determine a need for new suppliers. 3. Set up a budget and forecast for pricing. 4. Purchase appropriate quality meat, fish, shellfish and poultry. 5. Exercise specific quality control when buying processed fruits and vegetables. 6. Recommend appropriate capital equipment needs and options.

Content Outline: 1. Purchasing Systems: Distribution 2. Buyer-Supplier Relations 3. Quality and Quantity Issues 4. Audit and Evaluation of Purchasing Systems 5. Yielding and Pricing of Meats, Poultry, Dairy Products, and Fish 6. Fruits and Vegetables 7. Government Regulations of Fresh Produce Industry 8. Specifications for Baked Goods and Miscellaneous Food Products 9. Convenience Foods 10. Alcoholic and Non-Alcoholic Beverages 11. Equipment, Supplies and Services

Grading Rationale: A= 100%-90% B=89%-80% C=79%-70% D=69%-60% F=Less than 60%

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