Inactivated 2/9/07
College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Data Form—
1. Division: Business and Technology
HRC-7
2.
Course Discipline and Number:
3.
Course Title: Purchasing for the Hospitality Industry
4.
New
When will this course first be offered? Select
Change to existing course (Indicate changes on "Summary of Curriculum Changes" form)
Delete existing course
When should this course become inactive? Select
Provide explanation and justification for addition/change/deletion:
5.
Is this course part of an Academic Program?
If yes, specify program code:
No
Yes
Required course
Restricted elective
6.
List any special materials, equipment, tools, etc. that students must purchase:
Submitted by:
Ray Geary
_Tel. Ext.4136 Date: 10/10/03
Submitting Division/Center Review Steve Brown
Vice-President, Academic Affairs:
Approved by Curriculum Committee: No
Course Data Form
Draft: June 2003
Date:
Jeff Bobbitt
Yes
Date: 10/10/03
Date: 3/12/04
Page 1
May 29, 2016
SUMMARY OF CURRICULUM CHANGES
FOR AN EXISTING COURSE
FEATURES
OLD
NEW
Catalog Description
Grading Standard
Units
Lecture Hours
Lab Hours
Prerequisites
Corequisites
Recommended
Preparation
Maximum Class Size
RepeatabilityMaximum Enrollments
Other
If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and
proposed changes.
Course Data Form
Final DRAFT July 2003
2
May 29, 2016
College of the Redwoods
Course Data Form
DATE: October 10, 2003
DISCIPLINE AND NUMBER: HRC -7
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Purchasing for the Hospitality Industry
TOTAL UNITS: 3.0 [Lecture Units: 3.0
Lab Units:
TOTAL CONTACT HOURS: 54.0 [Lecture Hours: 54.0
]
Lab Hours:
]
MAXIMUM CLASS SIZE: 24
Is this course repeatable for additional credit units: No
Yes
How many total enrollments?
Is this an honors course: No
Yes
If yes, explain how the course is enriched beyond the standard version of the regular course.
CATALOG DESCRIPTION:
The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the course is designed to fulfill.
An overview of the structure and components of the purchasing principles and
procedures of products and services the typical hospitality enterprise normally
purchases. This course focuses on a hands-on approach to understanding the
purchasing function through traditional and technology methods.
PREREQUISITES:
No
Yes
Course:
Rationale for Prerequisite? List representative skills without which the student would be highly unlikely to succeed .
COREQUISITES:
No
Yes
Rationale for Corequisite?
Course:
RECOMMENDED PREPARATION:
No
Yes
Course:
Rationale for Recommended Preparation? List those skills without which the student might be at a disadvantage .
Course Data Form
Final DRAFT July 2003
3
May 29, 2016
COURSE OBJECTIVES – EXPECTED STUDENT LEARNING OUTCOMES:
The course objectives should integrate with the assignments, course content, and methods of evaluation. State the objectives of
the course - that is, what students will have learned upon successfully completing this course. Objectives should use active verbs
for observable behaviors. They must establish that critical thinking is an integral part of the course. Formulate some of them in
terms of specific measurable student accomplishments, e.g., specific knowledge and/or skills that the student will have attained as
a result of her/his having completed this course.
Upon successful completion of this course, the students will be able to:
1. Identify and list examples of the kinds of purchasing processes that make up the
hospitality industry;
2. Organize and administer an effective purchasing plan;
3. Identify product distribution channels that affect the price of goods;
4. Initiate and directly carry out the purchasing process for hospitality managers;
5. Use technology in implementing and maintaining effective purchasing policies and
procedures.
COURSE CONTENT/OUTLINE:
The course content is not a syllabus; rather, it should represent only those topics that all instructors of the course must cover.
Include a complete listing of the topics taught in this course. Arrange by major headings with subtopics. The course content
should integrate with the assignments, course objectives, and methods of evaluation .
LECTURE CONTENT:
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
Concepts of Selection and Procurement
Technology Applications
Distribution Systems
Overview of the Purchasing Function
Organization and Administration
Ordering and Receiving Procedures
Security
Food/Beverage Purchasing
Services and Nonfood Expense Items
Furniture, Fixtures, and Equipment
LAB CONTENT:
METHODS of EVALUATION:
These methods of evaluation should integrate with the course content, course objectives, and assignments. The evaluation must
clearly show that critical thinking skills are required. Statements in this section should clearly show the basis for grading. For
example, “term paper shows topic coverage, basis of comparison, and critical analysis.”
-- Substantial writing assignments, including essay exam(s), written homework, and
reading reports;
-- Computational or Non-computational problem-solving demonstrations, including
exam(s), quizzes, and homework problems;
-- Skill demonstrations, including class performance(s) and field work;
-- Objective examinations, including multiple choice, true/false, and completion
questions.
GRADING STANDARD:
Letter Grade Only
CR/NC Only
Grade-CR/NC Option
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS (including Author, Title, and Date):
This course will use an appropriate college-level text such as
Author Feinstein
and Stefanelli
Hospitality Industry Date
Course Data Form
Final DRAFT July 2003
Title
Purchasing, Selection and Procurement for the
4
May 29, 2016
Author
Title
Date
Author
Title
Date
Author
Title
Date
Other Appropriate Readings:
PROPOSED TRANSFERABILTY:
UC
PROPOSED GENERAL EDUCATION:
Course Data Form
Final DRAFT July 2003
CSU
CR
UC
BOTH
CSU
NONE
NONE
5
May 29, 2016
Proposed Intersegmental General Education Transfer Curriculum (IGETC) Applicability
AREA
1A – English Composition
1B – Critical Thinking-English Composition
1C – Oral Communication (CSU requirement only)
2A – Math
3A – Arts
3B – Humanities
4A – Anthropology and Archaeology
4B – Economics
4E – Geography
4F – History
4G – Interdisciplinary, Social & Behavioral Sciences
4H – Political Science, Government & Legal Institutions
4I – Psychology
4J – Sociology & Criminology
5A – Physical Science
5B – Biological Science
6A – Languages Other Than English
Proposed California State University General Education Breadth (CSU GE) Applicability
AREA
A1 – Oral Communication
A2 – Written Communication
A3 – Critical Thinking
B1 – Physical Science
B2 – Life Science
B3 – Laboratory Activity
B4 – Mathematics/Quantitative Reasoning
C1 – Arts (Art, Dance, Music, Theater)
C2 – Humanities (Literature, Philosophy, Foreign Language)
D0 – Sociology and Criminology
D1 – Anthropology and Archeology
D2 – Economics
D3 – Ethnic Studies
D5 – Geography
D6 – History
D7 – Interdisciplinary Social or Behavioral Science
D8 – Political Science, Government and Legal Institutions
D9 – Psychology
E1 – Lifelong Understanding
E2 – Self-Development
Course Data Form
Final DRAFT July 2003
6
May 29, 2016
FOR VPAA USE ONLY
PROGRAM AND COURSE NUMBER HRC-7
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. CoRequisite Noncourse: none
Course No: 7
3. Credit Type: D Credit Degree Applicable
18. Maximum Class Size: 24
4. Min/Maximum Units: 3.0 to
19. Repeat/Retake: NR No repeats
variable units
5. Course Level: C Clearly Occupational
20. Count Retakes for Credit:
yes
no
6. Academic Level: UG Undergraduate
21. Only Pass/No Pass:
yes
no
7. Grade Scheme: UG Undergraduate
22. Allow Pass/No Pass:
yes
no
8. Short Title: Purchasing for the Hospitality
Industry
23. VATEA Funded Course:
yes
no
24. Accounting Method: W Weekly Census
9. Long Title: Purchasing for the Hospitality
Industry
10. National ID
11. Local ID
(CIP):
(TOPS):
08.1199
25. Disability Status: N Not a Special Class
26. Billing Method: T-Term
27. Billing Period: R-Reporting Term
300900
12. Course Types:
 Level One Basic Skills: NBS Not Basic Skills
28. Billing Credits: 3.0
29. Purpose: I Occupational Ed



Level Two Work Experience:
NWE Not Coop Work Experience
30. Articulation No.
Level Three:
31. Articulation Seq.
Placeholder for GE OR
(CAN):
(CAN):
Choose One:
32. Transfer Status: B Transfers to CSU only
Level Four: If GE : Choose One:
33. Equates to another course?
13. Instructional Method:
LEC Lecture and/or Discussion
14. Inst Ld (TLUs): 3.0
Contact Hours: 54.0
15. Prerequisite: none
Particular Comments for Printed Catalog.
.
Course Data Form
Final DRAFT July 2003
7
May 29, 2016
course number.