1. © 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M. STEFANELLI E i g h t h E d i t i o n

2. © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER Poultry 21

3. © 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO: Define poultry and list commonly purchased poultry products. Explain the selection factors for poultry, including government grades. Create product specifications for poultry. Describe the process of purchasing, receiving, storing, and issuing poultry.

4. © 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING POULTRY Not difficult to purchase Usually purchasing chicken, turkey or duckling Major decision: fresh or frozen AP price about the same among suppliers (unless using packers’ brands) Must decide degree of convenience required

5. © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS Intended use Exact name Government standards for age, gender and weight Poultry terminology Chicken, turkey, duck Free range, Kosher, etc.

6. © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) 1957 – federal inspection of poultry mandatory 1968 – Wholesome Poultry Products Act Poultry grading Factors: Conformation Fleshing Fat covering

7. © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Consumer grades A, B, C Procurement grades I, II Commercial Grades Extra, Standard, No Grade

8. © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Organic Packers’ brands Brand loyalty is minimal Consumers rely upon branding Perdue, Tyson, Foster Farms Product size Acceptable weight range Larger bird, higher edible yield

9. © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Packaging material Packaging procedure Product form Preservation method Refrigerated or frozen Irradiation AP price

10. © 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING POULTRY Buyers normally use U.S. Grade A quality Best to prepare complete specification Evaluate potential suppliers Decision based on supplier services since quality and AP prices vary only a little

11. © 2011 John Wiley and Sons, Inc. All Rights Reserved RECEIVING POULTRY Raw poultry Check in refrigerated storage Grade shield usually on carton or wing of whole birds Access age of poultry Check abdominal fat Processed poultry Temperature, thawing

12. © 2011 John Wiley and Sons, Inc. All Rights Reserved STORING POULTRY Store fresh and frozen poultry immediately at proper temperature and humidity Handle as little as possible Keep a perpetual inventory

13. © 2011 John Wiley and Sons, Inc. All Rights Reserved ISSUING POULTRY Deduct quantity issued (perpetual inventory) Follow proper stock rotation Ensure that just enough is sent to the kitchen to minimize waste and deterioration