Unit Title: Purchasing and Inventory
Grade Level: Culinary 3
Timeframe: 15 Blocks
Essential Questions
What are the five major steps in the purchasing process?
What are the four basic goals of purchasing?
What are the main layers in the channels of distribution?
What are the major categories of goods and services?
What does a buyer do?
What are the factors that go into determining quality standards?
What needs to be considered in writing product specifications?
What is a make-or-buy analysis?
What tools do operations use to help determine what to purchase?
What are the typical ordering forms?
What factors influence food price?
What are the best guidelines for receiving purchases?
What are perishable versus nonperishable items?
What are proper storage guidelines?
What are the two basic methods of taking inventory, and why is taking inventory important?
Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.3.HT‐RFB.1 Describe ethical and legal responsibilities in food and beverage service facilities.
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.6 Explain the benefits of the use of computerized systems to manage food service operations
and guest service.
9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.
9.3.HT‐RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry.
9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
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Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.ELA-Literacy.SL.11-12.1
Initiate and participate effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grades 11-12 topics, texts, and
issues, building on others' ideas and expressing their own clearly and persuasively.
CCSS.ELA-Literacy.W.11-12.2
Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the effective selection,
organization, and analysis of content.
CCSS.ELA-Literacy.W.11-12.4
Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. (Grade-specific expectations for
writing types are defined in standards 1-3 above.)
Instructional Plan
Reflection
Foundations Level 2 Companion site – Chapter 5 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Unit 17 Pretest
SLO - WALT
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Student Strategies
Formative
Assessment
Activities and Resources
Reflection
Define the terms
purchasing,
selection, and
procurement;
outline the
objectives of the
purchasing
function in a
foodservice
operation; Explain
the relationship
between primary
and intermediary
sources and
retailers
9.3.HT‐RFB.1
9.3.HT‐RFB.2
9.3.HT‐RFB.6
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.W.11-12.4
CCSS.ELALiteracy.W.11-12.2
CCSS.ELALiteracy.SL.11-12.1
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Communication skills
Spec Sheets
Critical thinking
Quality Standard
explanations
Problem Solving
Flow Charts
Special Specs activity
Foundations L2 Teacher
ed. Pg. 286
Quality Standards in
Foundations L2 Teacher
ed. Pg. 287
Go With the Flow in
Foundations L2 Teachers
Ed. Pg. 290
Foundations Level 2 Text questions pg. 304
Foundations Level 2 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
List the types of
goods and
services that a
foodservice
operation might
buy; describe the
buyers role in a
foodservice
operation and
explain the
importance of
ethical behavior to
a buyer
9.3.HT‐RFB.1
9.3.HT‐RFB.2
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.W.11-12.4
CCSS.ELALiteracy.W.11-12.2
CCSS.ELALiteracy.SL.11-12.1
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Self-Reflection
Right Stuff reports
Communication Skills
Buyer Beware
reports
Small group
Critical thinking
Intermediary
presentations
The Right Stuff activity
Foundations L2 Teacher
Ed. Pg. 302
Buyers Beware! Activity
Foundations L2 pg. 305
An Interlude with an
Intermediary activity
Foundations L2 pg. 305
Foundations Level 2 Text questions pg. 304
Foundations Level 2 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
List factors that
help to determine
an operation’s
quality standards
and identify ways
to communicate
them; describe
buyer
considerations
when conducting a
make-or-buy
analysis; outline
the process for
procuring products
and services
9.3.HT‐RFB.1
9.3.HT‐RFB.2
9.3.HT‐RFB.6
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.W.11-12.4
CCSS.ELALiteracy.W.11-12.2
CCSS.ELALiteracy.SL.11-12.1
CAR © 2009
Creative Thinking
Not So easy write
ups
Problem Solving
Communication Skills
Reasoning Skills
Value essays and
oral presentations
Product Specs.
Group
comparisons
Eggs Not-So-Easy activity
Foundations L2 Teacher
Ed. Pg. 308
Value activity in
Foundations L2 Teacher
Ed. Pg. 309
Product Specifications for
a Vegetarian Menu Item in
Foundations L2 pg. 324
Foundations Level 2 Text questions pg. 323
Foundations Level 2 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Identify production
records used to
calculate buying
needs; write
purchase orders
for items to be
purchased; list
ways to verify that
supplier services
meet an
operation’s needs;
list factors that
affect food prices
9.3.HT‐RFB.1
9.3.HT‐RFB.2
9.3.HT‐RFB.6
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.W.11-12.4
CCSS.ELALiteracy.W.11-12.2
CCSS.ELALiteracy.SL.11-12.1
CAR © 2009
Problem Solving
Purchasing Power
purchase orders
Critical Thinking
Communication Skills
Food Politic
reports
Make or buy flow
charts
Purchasing Power activity
Foundations L2 Teacher
ed. Pg. 317
Food Politics activity
Foundations L2 Teacher
ed. Pg.319
Foundations Level 2 Text questions pg. 323
Foundations Level 2 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Make or Buy Analysis for a Lunch Menu activity Foundations L2 pg. 324
Make vs. Buy activity
Foundations L2 Teacher
ed. Pg. 321
List proper
procedures for
receiving
deliveries and
storing food and
supplies; describe
perpetual
inventory and
physical inventory
systems; explain
the difference
between
perishable and
nonperishable
food items
Critical Thinking
Communication Skills
Home storage
reports and
discussion
Reasoning Skills
Pest reports
Research Based
9.3.HT‐RFB.1
9.3.HT‐RFB.2
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.W.11-12.4
CCSS.ELALiteracy.W.11-12.2
CCSS.ELALiteracy.SL.11-12.1
Benchmark Assessment: Unit 17 Exam
CAR © 2009
Home Storage activity
Foundations L2 teacher Ed.
Pg. 331
Pest Prevention activity
Foundations L2 Teacher
ed. Pg. 332
Foundations Level 2 Text questions pg. 342
Foundations Level 2 Companion site – Chapter 5 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Going with the Flow – Charting the Purchasing Process in Foundations L2 pg.
342
Summative Written Assessments
Unit 17 Exam
Foundations Level 2 Exam prep questions pg. 346-347 in text.
Summative Performance Assessment
Going with the Flow – Charting the Purchasing Process in Foundations L2 pg. 342
CAR © 2009
Make or Buy Analysis for a Lunch Menu activity Foundations L2 pg. 324