NFSC 430 Giampaoli. Textbook: No textbook required.

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1 NFSC Foodservice Procurement and Management Lecture/Activity: M/W 3:00 4:50 PM, Holt 277 Instructor: Joan Giampaoli, PhD, RD Office: Holt 114 Office Hours: M: 9:30-11:30am; W: 2:30-4:30pm, F: 11-12pm; or by appointment Phone: jgiampaoli@csuchico.edu Course Description: 3 units. Prerequisites: BIOL 211; NFSC 230; NFSC 120. Must be in the General Dietetics or Nutrition Management program to enroll in NFSC 430. Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control. Textbook: No textbook required. Course Objectives and/or Academy of Nutrition and Dietetics (AND) Student Outcome Assessment Measures: 1. Knowledge and demonstrated ability to use current information technologies 2. Basic knowledge and exposure to various facilities and their respective procurement methods 3. Working knowledge and application of food & non-food procurement as indicated by product specifications, yield, and/or organizational needs, including specifications related to sustainability 5. Translating nutrition needs into menus for specific population groups (e.g. school menus for lowincome, ethnically diverse K-6 children) 6. Determining recipe/formula proportions for various population sizes 7. Determining food specifications based on budgetary and/or population needs 8. Working knowledge of appropriate and safe receiving and storage procedures 9. Working knowledge of various inventory procedures 10. Students will be able to determine costs of services or operation and interpret financial data (KR 4.1.b). 11. Determining food and labor costs and completing a make vs. buy cost analysis 12. Practical knowledge of employee labor costs, including employee benefit options Attendance: Three field trips/guest speakers are mandatory. Attendance will be taken and you will lose 10 points for every date missed for the above activities. Communication: We will be using Blackboard Learn throughout the semester. All grades, lectures and assignments will be posted there for you to view and/ or print-out at your convenience. It is your responsibility to monitor your grades and announcements on a daily, if not weekly, basis. Because grades are posted by human beings, there is a potential for human error. Please inform your instructor (me) immediately if an error has been made. If you wait until finals week, I will NOT change your grade. Keep all documents (and s) to verify mistakes. No one else will keep track for you!! 1

2 Field Trip/Guest Speaker Reports: Four Reports will be assigned throughout the semester for three different field trips and one guest speaker. Each report is worth 10 points. I ask for your patience regarding these locations and/ or individuals, as they tend to change over the course of the semester. Child Nutrition Menu and Purchasing Assignment with Compliance Report: This 100 point assignment will give you the understanding and requisite skills to create appropriate breakfast and lunch menus for K-5 school students based on USDA requirements and customer needs. The 5-day customer menus will be used to purchase food items for the menu using USDA guidelines. You will be graded heavily on formatting, cultural appropriateness, USDA and quality menu items. The compliance report will be used to verify that the menu portions and quantity of ingredients purchased meet the USDA standards for child nutrition programs. Recipe Conversion and Costing Assignments: The 25 point recipe conversion assignment will give you the understanding and requisite skills to convert a standardized recipe into various large scale servings utilizing Microsoft Excel formulas. In addition, you will be taught how to cost-out every ingredient in a given standardized recipe to calculate the true cost of the entire recipe and each serving (50 points). Course Point Distribution: 3 Exams (50 points each) 150 Final Exam - Comprehensive (20%) Field Trip/Guest Speaker Reports (10 points each) 30 Recipe Conversion Assignment 25 Recipe Costing Assignment 50 Child Nutrition Menu and Purchasing Assignment 100 Make-or-Buy Analysis 20 Food Product Presentation (in groups) 50 Total 525 Grading Policy Grades are derived as a percentage of the total possible points. Letter Grade Percent Range (%) Letter Grade Percent Range (%) A D B F < C Course Policies and Procedures 1. All assignments must be TYPED and are due IN CLASS on day scheduled/determined for full credit. 2. Alternative to in-class submission, assignments may be submitted via Bb Learn or office drop-off with PRIOR instructor approval. 3. Assignments may be turned in late (ONLY up to one week from the due date) for a 5% deduction for each day late. After the one week period, assignments will be accepted but the starting grade will be based on 70% and points will be deducted from that grade to determine the final grade. This policy applies even if the assignment is turned-in on the same day after class. If you are ill or have a personal emergency, you are exempt from the 5%-rule ONLY if you have communicated with me BEFORE an exam or due date AND provided written medical verification from a physician. 2

3 4. No make-up exams will be given without prior communication with instructor AND written medical verification (from a physician) with date and provided upon return to class. 5. All time lines, schedules, and due dates are subject to change and will be announced in class, as necessary. 6. Keep cell phones and pagers off or on vibrate during class time. 7. You may bring laptops to class to assist with note-taking or scheduling, but I strongly suggest that you do not go on the internet, Facebook, etc. It usually disturbs other students and they will complain to me. Please do not come to class if you are not going to be actively engaged in class. 8. Please ask questions when information is unclear. More than likely you are not the only one with the same question. 9. Because of the numerous assignments, attendance is highly recommended. It is expected that students will be seated and prepared to begin study promptly at the beginning of the class period. If you have to arrive late or leave early please have PRIOR approval. Make sure that you arrive or depart discreetly. Late arrivals and early departures are disruptive and discourteous to your classmates and instructor. Academic Rigor and Honesty Please see the university s web site for complete text of these policies: and CHEATING is intentional fraud or deception for the purpose of improving a grade or obtaining course credit and includes all behavior intended to gain unearned academic advantage. Cheating includes either helping or attempting to help another person cheat." (EM04-36) PLAGIARISM occurs when a [student] deliberately uses someone else s language, ideas, or other original (not common-knowledge) material without acknowledging its source. (EM04-36) Any suspicion of plagiarism will be thoroughly investigated. Plagiarism will NOT be tolerated. Please take caution when working in groups or utilizing on-line resources. Accessibility and Accommodations: Any student who, because of a disability or physical limitation, may need special arrangements, accommodations or assistance to meet the requirements of this course is encouraged to talk to me and to immediately contact the Accessibility Resource Center ( on campus in SSC 170, (530) (v/t), (530) (fax), arcdept@csuchico.edu ( ) immediately. Appropriate arrangements and accommodations can be established. If you need assistance in evacuating the building during a fire or other emergency please inform the instructor immediately so that arrangements can be made for your safety. 3

4 Course Calendar (TENTATIVE): Topics for lectures and activities are tentative and subject to change. Changes will be announced in class and posted on Bb Learn. M = Lecture; W = Activity Week Lecture Topic Activity Wk 1- Introduction to the course. Get to know each other. The Procurement activity. Aug 25&27 goals of procurement. Wk 2- The procurement process. Math for foodservice! Sep 1&3 The marketing channel and food laws. Wk 3- Sept 8&10 Menu Planning. Product evaluation and selection. Menu planning project assigned. Due Sep. 24. Wk 4- Sep 15&17 Product and purchase specifications. Menu planning project, cont. Exam 1 Wk 5- Sep 22&24 Supplier selection. Ethics. Menu planning project due by the beginning of class. Feedback. Wk 6- Sep 29 & Oct 1 Measuring and preservation of food for sale and distribution. Weighing and measuring activity. THMA 134 Wk 7- Oct 6&8 Receiving, storage, and inventory. Food Product Report Time Inclass. Wk 8- Oct 13&15 Recipe conversion and costing. Recipe conversion project assigned. Recipe conversion project time. Due Nov. 3 Exam 2 Wk 9- Oct 20&22 Wk 10- Oct 27&29 Wk 11- Nov 3&5 Wk 12- Nov 10&12 Wk 13- Nov 17&19 Nov 24&26 Wk 14- Dec 1&3 Wk 15- Dec 8&10 FINAL Recipe costing and menu pricing strategies. Recipe costing project assigned. Due Nov. 12 Financial Management. Budgeting. Exam 3 Recipe Conversion Assignment due by the beginning of class (hardcopy). Meat presentation Fish and shellfish presentation Poultry presentation Produce presentation Thanksgiving Break No Classes Eggs, presentation, Dairy presentation, Cheese presentation Class wrap-up/review for final. TBD Recipe coting project time. Recipe conversion and costing assignment, cont. Compliance Report TBD. Recipe conversion and costing assignment, cont. Food Product Report Time Inclass. Recipe Costing Assignment due through Bb Learn by 11:59pm. ProPacific Fresh Field Trip Thanksgiving Break No Classes CSU, Chico Farm Field Trip Sierra Nevada Field Trip 4

5 Important Dates Sep 4 Last day to add or drop classes without special permission of instructor. Sep 7 Labor Day Campus closed. Oct 27 Withdrawal after this date will not receive any financial credit for refund. Nov 11 Veterans Day Campus closed. Nov Thanksgiving Break No classes. Dec Final Exam Week Due Dates Assignment Points Due Date Child Nutrition Menu and Purchasing Assignment 100 Sep.24 Recipe Conversion Assignment 25 Nov. 3 Recipe Costing Assignment 50 Nov. 12 Food Product Presentation 50 As assigned 5