MODERN FOOD SERVICE PURCHASING

MODERN FOOD SERVICE PURCHASING

1. DEVELOPING PURCHASE PROCEDURES

   • Purchasing is one of the key areas in the cost control process of the restaurant and foddservice industry.
   • Buyers select the food needed to produce menu items that satisfy customer´s expectations
   • The buyer must also purchase the correct amount.
   • Procedure consists of the following steps
     • 1. Designating a purchasing person
       • 2. Determining wich products to buy by establishing product specifications
         • 3. Estimating how often and how much to order
           • 4. Choosing purchasing methods based on organizational needs
             • Selecting vendors

2. Who Should Buy

   • Is the first step in the purchasing process is designating, it could be one or several people, depending on the size of the operation.
   • Buyers need to possess a variety of skills
   • Balanced communication skils
     • They must be able to listen to the needs of stakeholdes in their operation., including the preparation staff, accounting staff, receiving and soring staff, ownership and management.
   • Excellent math skils
     • Math is basic to all of the primary functions of the buyer and storeroom staff: buying receiving,storing and ssuing
   • Computer skills
     • Computer are widespread in purchasing. Trackinginventory is the heart of control and purchasing and may usea the software
   • Product knowledge
     • Buyers can develop their food knowledge by spending time at trade shows, farmar´s markets, and food distributor´s warehouse

3. What to buy

   • To know what to purchase, a buyer must work with a number of variable. The buyer needs to know the growing seasons for produce and that beef prices are lower in the spring than in the fall

4. Product Specifications

   • The second step in the purchasing process is determining which products to purchase by establishing product specifications.
   • A specification explains or describes the desired product name, its intended use, grade and size, and another product characteristics.
   • A detailed formal specification includes:
     • Product name
     • Intented use
     • Grade
     • Podruct size
     • Packaging
     • Product characteristics
     • General instructions to bibbers

5. Bibliografia

   • Garlough, R (2011) . Modern Food Service purchasing. Pag. 115-118

Images and files in the map