1. Effective Purchasing Concept & Development Aligning Expectations – Resources – Outcomes

2. May 25, 2004 TAHSA ANNUAL MEETING 2 Why?  Value  Consistency  Sustained Quality  Contribution to Strategic Objectives  Management Control of Production Cycle  Core of Quality Dining Service – Dining Experience

3. May 25, 2004 TAHSA ANNUAL MEETING 3 Stages of Effective Purchasing  Clear Definition of Dining Experience  Cost of Goods at Delivery  Receiving & Storage Management  Preparation Management  Production Management  Service Management

4. May 25, 2004 TAHSA ANNUAL MEETING 4 Clear Definition of Dining Experience  Aligned and Understood Objectives  Appropriate Application of Resources  Strategy Mapping for Clear Definition  Consumer Education of Service Outcomes  Balanced Scorecard Approach  Basis for Menu & Recipe Development  Foundation of Effective Production System  Basis for Product Specification

5. May 25, 2004 TAHSA ANNUAL MEETING 5 Cost of Goods at Delivery  Clear Product Specifications  Understood by Industry Standards  Appropriate Product for Service/Experience Outcome  Consistent Value – Not Cheapest  Most Effective Investment of Management Time  Consistent Quality & Resolution

6. May 25, 2004 TAHSA ANNUAL MEETING 6 Receiving & Storage Management  What was Ordered is What was Received  Verification Protocols  Proper Handling of All Product Delivered  Appropriate Rotation  Coordination of Usage with Preparation  Sequencing of Product Usage

7. May 25, 2004 TAHSA ANNUAL MEETING 7 Preparation Management  Timely Implementation of Product into Preparation  Effective and Coordinated Recipe Management  Consistent Product Performance  Coordination of Delivery with Utilization

8. May 25, 2004 TAHSA ANNUAL MEETING 8 Production Management  Recipe Management  Choreography of Production  Consistent Performance of Product  Consistent Quality

9. May 25, 2004 TAHSA ANNUAL MEETING 9 Service Management  Portion Control  Presentation  Timely

10. May 25, 2004 TAHSA ANNUAL MEETING 10 Definition of TAHSA Committed Program GPO – Food  Define Requirements for Participation  Who are the Early Adopters  Formation of Structured Committee to Assist with Initial Product/Manufacturer Relationships  Benefits for Participation  How & By Whom is Participation Monitored & Enforced

11. May 25, 2004 TAHSA ANNUAL MEETING 11 Benefits of the Committed Program  3-4% savings on food items in the program  Ongoing product development  Dining Program Education for membership  Department skill sets training  Collaboration with additional programs

12. May 25, 2004 TAHSA ANNUAL MEETING 12 Educational Requirements  Full Membership  Committed Community Leadership  Committed Community Department Management  How to Use the Created Tool  Core for Development of Management Team Skills Development & Training  CEU’s

13. May 25, 2004 TAHSA ANNUAL MEETING 13 Process Alignment  Communications  Outcomes  Roles & Responsibilities  Success Measures  Timeline

14. May 25, 2004 TAHSA ANNUAL MEETING 14 Contact Information  TAHSA  Ms. Jessica Blanchard,  Member Services Coordinator  512-467-2242  jblanchard@tahsa.org jblanchard@tahsa.org  Dining Management Resources  Mr. Dan Look  770-565-4006  770-855-3135 Mobile  dcl@dm-resources.com dcl@dm-resources.com  www.dm-resources.com