PURCHASING SERVICES

31100-003 PROCUREMENT MANAGEMENT FOR FOODSERVICE ASSIGNMENT PROCEDURE GUIDE

ASSIGNMENT PURPOSE Assignments are designed to aid in the comprehension of class material, and as a means to stimulate problem solving based on managerial principles. All of the assignments attempt to have you analyze ''real life'' situations. Assignments are to be done as an individual project, with each student working on their own to generate a 3-5 page (approx.) paper on the specific topic or problem assigned.

GROUP NUMBER Group numbers are available on the BLACKBOARD GRADE PAGE or from your Instructor.

ASSIGNMENT METHOD

Read over the problem carefully, sorting out the key points to be covered. Research the problem by seeking non-Unit Notes sources which relate to this particular problem (these will usually be books or magazines from the Purdue libraries and/or Internet sources. Analyze the problem discussing each factor in the possible solution. Then decide on the solution which you feel is most appropriate (based on course material and outside sources).

The last step in solving the problem is to seek the opinion of a foodservice manager. Ask the manager you contact to comment on the problem in general and your solution to the problem in particular. You do not need to seek a manager from an operation in Lafayette. You can utilize one from your hometown or where you interned (United States only). Please do not use a manager source from your home country if it is not in the US.

You will need to ask questions to elicit as much information as you may need. Utilize a manager from a similar type of operation (please do not use the manager of the HTM GRILL or JOHN PURDUE ROOM) as defined by the problem. If the manager you choose is not particularly helpful or responsive, you will need to contact another foodservice manager. Make sure you get the Manager’s name, address of business and business phone for the Bibliography. You must use a different Manager source for each Assignment.

You must have the opinion of a manager for your paper, even if the assignment does not specifically ask for it.

BIBLIOGRAPHY All assignments must utilize a minimum of Two (2) outside sources (unless stated otherwise in the Assignment). The information in the Unit Notes on the Blackboard Course Site is not considered an outside source. You may use sources from printed material (books, journal, magazines) or from Electronic media (CD-ROM, Internet, etc.). You must use TWO Outside sources in addition to the manager you use.

A Bibliography must be included at the end of the paper (even if you cite within text). All papers must have a Bibliography (with sources cited following APA Style format or other formal style format). Bibliographies sent after the paper is turned in will not be counted for credit. If you forget to include a Bibliography, you may send an up-dated version of your paper (before the Due Date). This will then be saved instead of any previous copies. All assignments should include the name of the manager you contacted, the business address and business phone number.

PAPER FORMAT

All assignments are to be typed in to a MSWord file (MSWord 2010 or most Current) using a print font not smaller than 12, (1.15 or 1.55 spacing).

a. If you use some software other than MSWord (MSWorks, Word Perfect, etc.), you must convert it to a ".txt" or ".rft" file before submitting it.

b. It is your responsibility to send your assignment in a file that can be opened by the Instructor. If your submission can not be opened, you will be asked to submit it again but may have 5 points deducted from your total points awarded.

Assignments are graded on the content of the report. Grammar, spelling, typing and other rudimentary skills are necessary in the communication process. If, in the opinion of the instructor, the report is flawed due to these or other similar reasons, points awarded will be decreased. All assignments are to be uploaded through the Blackboard Assignment Page, as a file attachment. Put your name and assignment number in the top upper left corner of the first page.

DO NOT send your assignment to the Instructor's Email. Assignments not submitted through the Blackboard Assignment Page, as a file attachment, will have 5 points deducted from total points awarded.

Title the file with Your LAST NAME - GROUP NUMBER - ASSIGNMENT NUMBER.(Ex: MYNAME_GROUP1_ASSGN1.doc)

EACH ASSIGNMENT IS WORTH 25 POINTS.

Points will be deducted from papers for the following omissions:

- No Bibliography: MINUS 3-5 points.

- No Manager’s Opinion: MINUS 5-10 points.

- Manager and/or Business Operation Name, Address, And/Or Phone Number OMITTED from Bibliography: MINUS 2- 5 points.

- Manager Source used IS NOT the type defined by the problem and/or allowed by this Policy Guide: MINUS 2-5 points.

- Manager Source used same as from previous assignment: MINUS 5 points.

- Research Sources lacking below the stated minimum: MINUS 2-5 points.

- Assignments not meeting the font size requirement: MINUS 2 points.

- Assignments not using MSWord (or specified file conversion) or submitting as an email document: MINUS 2-5 points.

- Assignments not labeled as stated above: MINUS 5 points.

- Assignments not following any other part of the requirements as stated in this Guide: MINUS 2-5 points.

Students wishing to receive their graded paper returned must request that via Email after the Assignment Due Date.

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PERMISSION TO POST ON COURSE WEBSITE

Please read and fill out the below form. Then cut and paste into an Email message and send via Email to the instructor by the end of the first course week.

I ____________________________, give permission to Dr. William Jaffe'', and the Department of Hospitality and Tourism Management, Purdue University, to reproduce my written assignments either in printed form or electronically, either in whole or part. I further give the aforementioned parties permission: (Choose one)

To identify me by name as the author; OR To not identify me by name as the author.

I also understand that use of my work does not deny me any of my rights as author of this work.