Explain the required process for purchasing, receiving, and storing food products.

May 25, 2024May 25, 2024 Discipline: Business and Management

Purchasing – Storing – Receiving

The following Course Outcome is assessed in this assignment.

TH213-4: Explain the required process for purchasing, receiving, and storing food products.

Read the scenario and address all the checklist items. 

Criterion 1 (50%)
Level III Max Points
30 points
Level II Max Points
25.5 points
Level I Max Points
18 points
Not Present
0 points
Criterion Score
SOP per Exhibit 8.1

Meets all criteria:

  • Creates an SOP for the food and beverage department, including all 11 steps with two important considerations for each step.

Meets all criteria:

  • Creates an SOP for the food and beverage department, including nine or ten steps with two important considerations for each step.

Meets all criteria:

  • Creates an SOP for the food and beverage department, including seven or eight steps with two important considerations for each step.

Does not meet sufficient criteria.
Score of SOP per Exhibit 8.1,

/ 30
Criterion 2 (30%)
Level III Max Points
18 points
Level II Max Points
15.3 points
Level I Max Points
10.8 points
Not Present
0 points
Criterion Score
Ethical Concerns

Meets all criteria:

  • Identifies and explains three ethical concerns in purchasing.

Meets all criteria:

  • Identifies and explains two ethical concerns in purchasing.

Meets all criteria:

  • Identifies and explains one ethical concerns in purchasing.

Does not meet any criteria.
Score of Ethical Concerns,

/ 18
Criterion 3 (10%)
Level III Max Points
6 points
Level II Max Points
5.1 points
Level I Max Points
3.6 points
Not Present
0 points
Criterion Score
APA Style

Meets all criteria:

  • Applies APA style to in-text citations with minor errors.
  • Applies APA style to references, with minor to no errors.
  • References the course textbook and at least one additional reliable and/or scholarly source.

Meets two criteria:

  • Applies APA style to in-text citations with minor errors.
  • Applies APA style to references, with minor to no errors.
  • References the course textbook and at least one additional reliable and/or scholarly source.

Meets one criterion:

  • Applies APA style to in-text citations with minor errors.
  • Applies APA style to references, with minor to no errors.
  • References the course textbook and at least one additional reliable and/or scholarly source.

Does not meet any criteria.
Score of APA Style,

/ 6
Criterion 4 (10%)
Level III Max Points
6 points
Level II Max Points
5.1 points
Level I Max Points
3.6 points
Not Present
0 points
Criterion Score
Writing Conventions

Meets all criteria:

  • Writing is focused, concise, and organized in an informative essay format.
  • Articulates at a college level in a 500-word paper.
  • Few or no grammar or punctuation errors.
  • Uses non-offensive, inclusive, and respectful language.
  • Includes a title page, introduction, body, and conclusion.

Meets four criteria:

  • Writing is focused, concise, and organized in an informative essay format.
  • Articulates at a college level in a 500-word paper.
  • Few or no grammar or punctuation errors.
  • Uses non-offensive, inclusive, and respectful language.
  • Includes a title page, introduction, body, and conclusion.

Meets three criteria:

  • Writing is focused, concise, and organized in an informative essay format.
  • Articulates at a college level in a 500-word paper.
  • Few or no grammar or punctuation errors.
  • Uses non-offensive, inclusive, and respectful language.
  • Includes a title page, introduction, body, and conclusion.

Does not meet sufficient criteria.
Score of Writing Conventions,

/ 6
Total

Score of TH213 Unit 6 Assignment Rubric,

/ 60

Overall Score

Level III

51.001 points minimum

Level II

36.001 points minimum

Level I

0.001 points minimum

Not Present

0 points minimum


Criterion 1 (50%)
Level III Max Points
30 points
Level II Max Points
25.5 points
Level I Max Points
18 points
Not Present
0 points
Criterion Score
SOP per Exhibit 8.1

Meets all criteria:

  • Creates an SOP for the food and beverage department, including all 11 steps with two important considerations for each step.

Meets all criteria:

  • Creates an SOP for the food and beverage department, including nine or ten steps with two important considerations for each step.

Meets all criteria:

  • Creates an SOP for the food and beverage department, including seven or eight steps with two important considerations for each step.

Does not meet sufficient criteria.
Score of SOP per Exhibit 8.1,

/ 30
Criterion 2 (30%)
Level III Max Points
18 points
Level II Max Points
15.3 points
Level I Max Points
10.8 points
Not Present
0 points
Criterion Score
Ethical Concerns

Meets all criteria:

  • Identifies and explains three ethical concerns in purchasing.

Meets all criteria:

  • Identifies and explains two ethical concerns in purchasing.

Meets all criteria:

  • Identifies and explains one ethical concerns in purchasing.

Does not meet any criteria.
Score of Ethical Concerns,

/ 18
Criterion 3 (10%)
Level III Max Points
6 points
Level II Max Points
5.1 points
Level I Max Points
3.6 points
Not Present
0 points
Criterion Score
APA Style

Meets all criteria:

  • Applies APA style to in-text citations with minor errors.
  • Applies APA style to references, with minor to no errors.
  • References the course textbook and at least one additional reliable and/or scholarly source.

Meets two criteria:

  • Applies APA style to in-text citations with minor errors.
  • Applies APA style to references, with minor to no errors.
  • References the course textbook and at least one additional reliable and/or scholarly source.

Meets one criterion:

  • Applies APA style to in-text citations with minor errors.
  • Applies APA style to references, with minor to no errors.
  • References the course textbook and at least one additional reliable and/or scholarly source.

Does not meet any criteria.
Score of APA Style,

/ 6
Criterion 4 (10%)
Level III Max Points
6 points
Level II Max Points
5.1 points
Level I Max Points
3.6 points
Not Present
0 points
Criterion Score
Writing Conventions

Meets all criteria:

  • Writing is focused, concise, and organized in an informative essay format.
  • Articulates at a college level in a 500-word paper.
  • Few or no grammar or punctuation errors.
  • Uses non-offensive, inclusive, and respectful language.
  • Includes a title page, introduction, body, and conclusion.

Meets four criteria:

  • Writing is focused, concise, and organized in an informative essay format.
  • Articulates at a college level in a 500-word paper.
  • Few or no grammar or punctuation errors.
  • Uses non-offensive, inclusive, and respectful language.
  • Includes a title page, introduction, body, and conclusion.

Meets three criteria:

  • Writing is focused, concise, and organized in an informative essay format.
  • Articulates at a college level in a 500-word paper.
  • Few or no grammar or punctuation errors.
  • Uses non-offensive, inclusive, and respectful language.
  • Includes a title page, introduction, body, and conclusion.

Does not meet sufficient criteria.
Score of Writing Conventions,

/ 6
Total

Score of TH213 Unit 6 Assignment Rubric,

/ 60

Overall Score

Level III

51.001 points minimum

Level II

36.001 points minimum

Level I

0.001 points minimum

Not Present

0 points minimum


Scenario: You were recently hired as the Food and Beverage Director at Hotel Sevrana. The first day on the job, you overhear the sous chef saying that she is out of lettuce, requesting that a server run to the store and purchase 30 bags. You determine that training needs to be implemented in addition to a standard operating procedure (SOP).

Assignment Checklist:

  • In your own words and following Exhibit 8.1, create an SOP for the food and beverage department, including all 11 steps with two important considerations for each step..
  • Identify and explain three ethical concerns in purchasing.

Your paper must include an introduction and conclusion and be a minimum of 500 words using an 11- or 12-point sans serif font such as Ariel font. Additionally, you must include a reference page, and your references and citations must use the current APA format and citation style. For assistance writing a paper, please see the Academic Writer link under Academic Tools.

Reference your course textbook and at least one additional reliable and/or scholarly source.

Submit your completed assignment to the Unit 6 Assignment Dropbox. Assignments are due Tuesday at 11:59 p.m. ET of their assigned unit.

Preview the Unit 6 Assignment rubric.

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