Procurement and Costing

General Course Overview

CAHS 33 is a fully on-line asynchronous 17-week course.

We will be using CANVAS for reading, lecture material, video resources and for submitting homework and projects. The weekly Module will be launched on Sundays for those who want to get a head start, but I will let you know the reading assignment for that Module in advance.

During the first week, we will review the course details and get an introduction to the course progression and topics we will be covering. Please note that anyone who does NOT check in during the first week and submit the first week's assignments by the due date will be considered a NO SHOW and will be dropped from the class.

You will be required to take exams at a specific date/time. Please see the list of exam dates on the course syllabus.

CAHS 33 is a 3-unit course that is one of the required courses for the two-year Hospitality Management Degree and meets the requirements for transfer 4-year Hospitality Programs.

CAHS 33 Procurement and Costing

CAHS 33 is a study of the best practices for the sourcing, procurement, and costing of products, equipment, and services for use in the foodservice industry. It is a required course for The Hospitality Management, Culinary Arts Management, and Food Service Management AS Degrees. Official Course Outline

Examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and other goods come from. Other topics include emerging purchasing technologies and external forces that affect the supply chain. Learn the skills needed to plan what, how much, when, from whom, and how much to pay for products and services in order to maintain a profitable business.

Prerequisites/corequisites/advisories

Prerequisites: See CAHS English & Math requirements

Student Learning Outcomes

Identify the various participants and activities in the foodservice distribution channel and discuss their importance.
Utilize standard hospitality industry documents and forms and current procurement technology.
Examine the external forces affecting procurement and explain how they impact hospitality operations.
Apply quantitative reasoning and math for hospitality operations.
Consider equity. sustainability, and the community in procurement decision-making practices.

For Add/Drop Information, see Additional Instructor Policies

Important Dates

Important Dates for Spring 2025

Day Class Begins: Tuesday, January 17th
Day Class Ends: Tuesday, May 16th
Last Day to Add without instructor's approval: Friday, January 31st
Last Day to Drop with full refund: January 27th
Last Day to Drop without a 'W' symbol: January 31st
Midterm: Week of March 14th
Last Day to process student or instructor led withdrawals: April 17th
Last Day to Drop with a W or apply for leave of absence: April 17th
Final Exam Date: TBD Week of May 15th

Course Syllabus

Instructor Contact Information

Instructor: Laurie Mackenzie

Please contact me through the Canvas Inbox (preferred) or by email at Lmackenzie@ccsf.edu I will check both of these regularly and usually respond within 48 hours during the week and by Monday morning if you e-mail me over the weekend (after 5 pm on Fridays).

Office Hours: check times on CANVAS Calendar

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