1. National Food Service Management Institute Section 1: Introduction 1 Food Purchasing for Child Care Mary Lynn Jackson, SNS National Food Service Management Institute

2. 1 st Assignment Clear out Your Hard Drive

3. National Food Service Management Institute Section 1: Introduction 3 Section 1: Introduction Food Purchasing for Child Care Centers

4. National Food Service Management Institute Section 1: Introduction 4 Purpose of Course Provide guidance to child care centers in food purchasing procedures $$

5. National Food Service Management Institute Section 1: Introduction 5 state the four goals of successful food purchasing, identify the audience for which this manual has been developed, Lesson Objectives The learner will be able to

6. National Food Service Management Institute Section 1: Introduction 6 state three food purchasing policies the board/owners of a center should adopt, and identify the eleven steps in the food purchasing process. Lesson Objectives The learner will be able to

7. National Food Service Management Institute Section 1: Introduction 7 Obtain food that is high quality Obtain food that is nutritious Obtain food that is safe Purchase at a cost-effective price Four Objectives in Food Purchasing Do You Agree?

8. National Food Service Management Institute Section 1: Introduction 8 Audience Small independent centers serving up to 150 meals a day to children and caregivers

9. National Food Service Management Institute Section 1: Introduction 9 All centers and sponsoring organizations Small centers and sponsoring organizations Large centers and sponsoring organizations Three Types of Information

10. National Food Service Management Institute Section 1: Introduction 10 Manual Guide Section of the ManualAudience Section 1: Introduction Section 2: Menus Section 3: Grocery List Section 4: Quantities Section 5: Purchasing Rules Section 6: Ethics Section 7: Vendor Choices All

11. National Food Service Management Institute Section 1: Introduction 11 Manual Guide Section of the ManualAudience Section 8: Most Efficient Place to Purchase Section 9: Quality Standards All Pages 75–88: All Pages 89–94: Large centers and sponsoring organizations

12. National Food Service Management Institute Section 1: Introduction 12 Manual Guide Section of the ManualAudience Section 10: Prices and Awards Pages 95–97; 106: All Pages 98–101: Small centers and sponsoring organizations Pages 102–105: Large centers and sponsoring organizations

13. National Food Service Management Institute Section 1: Introduction 13 Manual Guide Section of the ManualAudience Section 11: Final Steps Section 12: Management Issues All

14. National Food Service Management Institute Section 1: Introduction 14 Authorize positions to purchase Establish standards of conduct Approve budget Board/Owner Actions

15. National Food Service Management Institute Section 1: Introduction 15 Approve purchase plan Approve vendors and bids Develop internal control policies Board/Owner Actions

16. National Food Service Management Institute Section 1: Introduction 16 1.Plan menus 2.Develop a list of the foods needed to prepare the menus 3.Estimate the quantity of each food needed 4.Analyze the market area Steps in the Food Purchasing Process There are 11! Man y

17. National Food Service Management Institute Section 1: Introduction 17 5.Develop quality standards for each food 6.Obtain price quotes 7.Award a contract to a business or make a recommendation to the board of directors/owners 8.Place orders Steps in the Food Purchasing Process

18. National Food Service Management Institute Section 1: Introduction 18 9.Receive food or go to the store to purchase food 10.Store food 11.Prepare meals Steps in the Food Purchasing Process

19. National Food Service Management Institute Section 1: Introduction 19 Change...... is the only thing about food purchasing that remains the same.

20. National Food Service Management Institute ON TO SECTION 2 Menus (Step 1) Section 1: Introduction 20