Explains standard procedures for purchasing food, and beverages and services for hotels, restaurants, and institutions. Emphasizes distribution, product line, government regulations, packaging, comparative versus price buying, yields, inventory, and quality controls.
Goals, Topics, and Objectives
- The Flow of Goods
- Product Specifications
- Service Specifications
- Corporate Purchasing Programs
- Financial Analysis of Purchasing Decisions
- Discuss the concept of farm to fork, including the flow of goods in a food service operation.
- Analyze market fluctuations and product cost.
- Discuss legal and ethical considerations of purchasing.
- Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables.
- Write a bid specification.
- Evaluate received goods to determine conformity with user specifications.
- Conduct yield and quality tests on items such as canned, fresh, frozen, and prepared product by computing the edible (or usable) yield percentage.
- Inventory food and non-food items using current technology.
- Define and describe par stock.
- Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology have on food safety and sanitation.
- Describe five elements of a corporate purchasing system.
- Outline the vendor selection process.
- Identify supplier support and sales tasks.
- Participate in a trade show and product sampling.
- List and describe different types of purchasing contracts.
- Define compliance.
- Perform a product match and market basket analysis.
- Define strategic sourcing.
Assessment and Requirements
• Class Attendance and Participation (15 sessions x 2 pts each): 30 points
• Can Cutting Exercise: 40 points
• Yield Costing Exercise: 40 points
• Equipment Purchasing Exercise: 40 points
• Trade Show Exercise: 40 points
• Progress Tests (4 x 70 pts each): 280 points
• Final Exam: 80 points
Total Possible Grade Points: 550
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E
Modern Food Service Purchasing, by Robert Garlough