1. Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

2. Lesson 2: Planning Grocery Lists

3. Lesson Objectives Explain how to generate a grocery list, distinguishing between stock items and menu-driven items Outline factors to consider when purchasing foods

4. Tools and Grocery Lists Menus Standardized Recipes Food Inventory Availability of Products

5. Inventory Outlines what you have on hand and what you need to purchase Divide the inventory into two parts: −Stock items −Menu-driven items

6. Stock Items Known as staples or standard inventory items Have a pre-determined quantity Kept on hand at all times Purchase foods based on the inventory

7. Stock Item Foods Generally used each week Non-perishable Inexpensive to safely maintain

8. Menu-Driven Items Known as menu items Generally expensive Perishable Take up too much space Purchased only when listed on the menu

9. It’s important to only purchase the Menu-Driven items that you need…

10. Using Tools to Plan Grocery Lists Saves time and money Helps meet the program requirements

11. Product Availability Are the foods available for purchase? Are the foods within budget or too expensive?

12. Determine How Often To Purchase No set rules Start with a one-week grocery list Identify the best method for meeting the programs needs

13. Questions?

14. National Food Service Management Institute Mission: To provide information and services that promote the continuous improvement of child nutrition programs. Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs.