CHAPTER 9 FOOD PURCHASING Food Specifications A Food Purchasing System The Purchasing Cycle Food...
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Transcript of CHAPTER 9 FOOD PURCHASING Food Specifications A Food Purchasing System The Purchasing Cycle Food...
CHAPTER 9 FOOD PURCHASING
• Food Specifications• A Food Purchasing System• The Purchasing Cycle• Food Quality Standards• Buying by Specification• Par Stocks & Reorder Points• Types of Purchasing
FOOD SPECIFICATIONS
• Written standards for food (food specifications) are set before a restaurant opens.
• The amounts to purchase are based on a forecast of sales.
• When in operation, par stocks (the reasonable amount to have on hand) & reorder points (the stock points that indicate more should be ordered) are established.
STEPS IN A PURCHASING SYSTEM
• Determine the quality of food standards required to serve the market.
• Develop product specifications.• Gather product-availability
information.• Have alternate suppliers in
mind.• Select a person to order and
receive supplies.
STEPS IN A PURCHASING SYSTEM
• Set up storage space for maximum utilization.
• Establish the amount needed to be stocked- par stock – each item.
• Set up inventory system.• Decide on optimal delivery size to
reduce cost of delivery & handling.• Check all inventories for quality and
quantity/weight.• Tie inventory control and cost control
system together.
THE PURCHASING CYCLE
• A purchasing cycle can be set up that rolls along efficiently, a system that repeats itself day after day with minimal demands on the operator.
• Product specifications need only be reviewed, not reset, each time food is ordered.
• Par stock and reorder points are relatively fixed & changed only as sales volume changes appreciably or as the menu changes.
• Major suppliers are changed infrequently.
Productspecification
Par stock and reorder points
Selection of supplier
Order placement
Receiving &storage
Issuing
The PurchasingCycle
FOOD QUALITY STANDARDS
• Standards for food quality are set to serve a particular market: – Some operators
serve fresh fish only, never frozen.
– Some restaurants use only fresh vegetables.
BUYING BY SPECIFICATION
• Each operation needs a quality of food that fits its market.
• The quality needed varies with the market and also with the food item being produced. – Canned vegetables used in a
made-up dish need not be of fancy grade.
– Meat for grinding into hamburger may well come from U.S. good or even lower-graded meat and still be satisfactory.
PAR STOCK & REORDER POINTS
• Based on quantity used, storage space available & availability of the product.
• Fast moving items require more stock.
• The operator with a fixed menu has an advantage in buying.– Preparation of entrées can
be done in terms of prepared items (i.e. so many trays stored under refrigeration).
PURCHASING:
• Full-line purveyors: – Carry a large line of supplies– Offer more one stop shopping– Saves time– Simplified billing
• Co-op Buying– Supplies products at cost, plus enough of
a markup to cover the cooperative’s cost.– Nonprofit– Lower cost than profit
PURCHASING MEAT
• Principal factors in meat buying are:– The cut of the meat:
What part of the animal?
– The USDA grade of the meat: Fat content, tenderness & cost.
– The style/form: Carcass, wholesale cut, or ready-to-serve portion.
PURCHASING FRESH FRUITS & VEGTABLES:
• Select freshly picked, mature items and use them as quickly as possible.
• Handle them as little as possible.• Distinguish blemishes that affect
appearance & those that affect quality.
• Check on maturity.• Avoid those that are over ripe or
show decay.• Be conscious of size & count.• Know sizes of containers & check
on their contents.
USDA WHOLESALE PRODUCE GRADES:
• U.S. Fancy: Applies to highly specialized produce- Rarely used.
• U.S. No. 1: Most widely used in trading produce from farm to market.
• U.S. Commercial: This grade applies to produce inferior to U.S. No. 1 but superior to U.S. No. 2.
• U.S. Combination: Combines percentages of U.S. No. 1 and U.S. No. 2.
• U.S. No. 2: Usually considered the lowest quality practical to ship- Poorer appearance and more waste than U.S. No. 1.
• U.S. No. 3: Produce used for highly specialized products.
CANNED FRUITS & VEGTABLES
• Standards are FDA concerns.• Labeling of ingredients are required
on most items.• Container must have ingredients
listed in descending order by weight (some are mostly filler).
• Operators that frequently use canned items perform can cutting tests after picking season.
• Less expensive products may turn out to be superior.
SELECTING THE RIGHT COFFEE
• People tend to like the coffee with which they grew up.
• Widely traveled people often prefer stronger coffee.
• Coffee served in restaurants is a blend.• Most predominate is mountain grown.• Generally coffees are divided into two types:
– Robust, heavier flavored.– Mountain grown, lighter, milder.
• Coffee vendors often supply the restaurant operator with a coffee-making machine on a no-cost lease basis provided the operator agrees to buy all of his or her coffee from the vendor.
The End
Copyright © 2008 John Wiley & Sons, Inc.