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FDS 102

QUANTITY FOOD PURCHASING AND PRODUCTION

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COURSE REQUIREMENTS:

ASSIGNMENTS/ HOME WORKS (MUST BE

PASSED ON TIME.) NOTES (TO BE CHECKED BEFORE

PERIODAL

EXAMS;PRELIMS,MIDTERMS,FINALS)

PROJECTS(FOR MIDTERMS AND FINALS)

THE SELF (ATTENDANCE)

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FOOD PRODUCTION SERVICE

ORGANIZATION

Its ultimate goal is to plan,prepare and serve meals.

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PURCHASING

DESCRIBES THE PROCESS OF THEEXCHANGE OF MONEY AFTER ORDERING A

PRODUCT OR SERVICE FROM A SOURCED

SUPPLIER.

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PURCHASING

THREEFOLD FUNCTIONS:

1. It is the means by which food items offeredon the menu are procured.

2. The prices paid in purchasing and important

factors in determining the prices customerswill have to pay for their meals

3. The quality of the food purchased

determines the quality of the foods served.

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PURCHASING MANAGERS

Seek to obtain the highest quality

merchandise at the lowest purchase cost for

their employers. Evaluate suppliers on the basis of price

quality service support availability, reliability

and selection

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PURCHASER/ PURCHASING AGENT

Buy goods and services for use by them,

company or organizations

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BUYER

Typically buys items for resale

VENDOR

The person who is selling a property

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A PURCHASER/ BUYER MUST:

Have a good character and practical food

knowledge and experience.

Knows the basic cuts of meats and thedifferences of the various grades.

Familiar with the methods of processing,

grading and packaging of fresh, canned,frozen and dehydrated fruits and vegetables,

groceries and staples and general knowledge

of crop conditions and markets.

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A PURCHASER/ BUYER MUST:

Determine when it is advisable to use

prepared or semi prepared foods.

Keep in close touch with the menu plannersand have the knowledge of quantity cookery.

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SPECIFICATION

DESCRIBES IN DETAIL THE FOOD ITEMS TOBE PURCHASED AND MAY BE DEVELOPED

BY THEIR BUYER OR SELLER.

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FOUR STEPS IN SPECIFICATION

BUYING1. Determination, through tests, of the grades,

qualities, types, unit quantities, and

packaging of the food items best suited tothe use of a particular food service.

2. This data is recorded and specifications arewritten out for each food item tested.

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3. Copies of the specifications are given to the

vendors from whom the various foods are

purchased, with the understanding that whenpurchases are made, the products delivered

must comply with these specifications.

4. When an item covered by the specifications is

delivered, a careful check is made to see that

it meets the specifications.

FOUR STEPS IN SPECIFICATION

BUYING

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METHODS OF PURCHASIG O

BUYING1. Open Market buying

The great majority of restaurants and manyother food services buy foods particularlyperishables on the open market.

Quotations are obtained from one or morevendors, and the other is given to the one

offering the lowest prices consistent withquality and service. Open market buying isusually done over the telephone, but it may behandled by direct contact with salespeople orthrough visits to the market.

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METHODS OF PURCHASING OF

BUYING2. Sealed-bid Buying

Government agencies and some institutions are

required to buy under sealed bids. Lists ofcommodities needed together with requests forbids are sent to vendors who fill the prices and returnthe bids in sealed envelopes. The vendor is usuallyrequired to post a certified check or performance

bond with the bid. The check is returned if the bidderis unsuccessful and also is returned to the successfulbidder upon the satisfactory completion of thecontract. When the bids are opened, awards aremade to the lowest bidder.

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METHODS OF PURCHASING OF

BUYING3. Contract buying

Food products requiring delivery daily or severaltimes weekly are often purchased under a formal orimplied contract of indefinite duration. Suchproducts as bread patry, milk, ice cream and coffee

are examples of these. With the products of this

type, it is advantageous t deal with a single vendorprovided quality and prices are consistent.

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METHODS OF PURCHASING OF

BUYING4. Future Buying

Large organizations used to contract for futuredeliveries at a price set when the order wasplaced. Canned goods, for example, are oftenpurchased in terms of several months supply or

as long as the vendors will guarantee prices, withdeliveries to be made at intervals throughout theperiod fluctuations. This is not a commonpractice with the food services.

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CLASSES OF PURCHASING

1.PERISHABLE FOODS-such as seafood, fruits,

vegetables, butter, eggs, and so on. It

constitutes by far the largest portion of thetotal food purchases amounting to 50% of the

food purchases. They are generally bought in

the open market.

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CLASSES OF PURCHASING

2. STAPLE FOODS-

such as groceries, spices, and packaged items.They are also purchased in the open market.

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CLASSES OF PURCHASING

3. CONTRACT ITEMS

Such as bread, rolls, pastry, milk, ice cream,coffee and so on. They can be purchased on

formal or implied contract basis.