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

2. 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

3. 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

4. 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

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

6. 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

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

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

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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. The End