CHAPTER NINE: FOOD PURCHASING Importance of Product Specifications Steps in Creating a Purchasing System Par Stocks and Reorder Points Selection Factors

STEPS IN PUTTING A PURCHASING SYSTEM TOGETHER Determine the quality of food standards required to serve the market Develop product specifications Gather product-availability information Have alternate suppliers in mind Select person to order and receive suppliers

STEPS IN PUTTING A PURCHASING SYSTEM TOGETHER Set up storage space for maximum utilization Establish the amount needed to be stocked- par stock – each item Set up inventory system Check all inventories for quality and quantity/weight Tie inventory control and cost control system together

Par Stock and Reorder Points Based on quantity used, storage space available and availability of the product Fast moving items require more stock Fixed menus have an advantage

Product specification Par stock and reorder points Issuing The Purchasing Cycle Receiving & storage Selection of supplier Order placement

KEEP IN MIND: Food Quality Standards Buying by specification How much inventory? (every food item has a shelf life) LIFO(last in first out) FIFO(first in first out) Par stock and reorder point

PURCHASING: Co-op Buying Supplies products at cost Nonprofit Lower cost than profit orientated purveyors

PURCHASING: Full-line purveyors: Carry a large line of supplies Offer more one stop shopping Saves time Simplified billing

Purchasing Meat: Consider the following: Cut of meat USDA grade of meat Style Chicken vs. turkey

Purchasing Fresh Fruits & Vegetables : Select freshly picked, mature items and use them as quickly as possible Handle them as little as possible Distinguish blemishes that affect appearance and those who affect quality Check on maturity

Purchasing Fresh Fruits & Vegetables : Avoid those that are over ripe or show decay Be conscious of size and count Know sizes of containers and 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

USDA Wholesale Produce Grades 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 and Vegetables 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 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

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