Matakuliah
Tahun
: V0246 - Operasional Tata Hidang 1
: 2009-2010
Food Purchasing
Pertemuan: 6
Purchasing
Receiving
Service
OPERATING
CONTROL CYCLE
Production
Storing
Issuing
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FOOD PURCHASING
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•
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Food
Specifications
A Food
Purchasing
System
The Purchasing
Cycle
Food Quality
Standards
Buying by
Specification
Par Stocks &
Reorder Points
Types of
Purchasing
Bina Nusantara University
•
•
•
•
•
•
•
Food
Specifications
A Food
Purchasing
System
The Purchasing
Cycle
Food Quality
Standards
Buying by
Specification
Par Stocks &
Reorder Points
Types of
Purchasing
FOOD SPECIFICATIONS
• Written standards for food (food
specifications) are set before a
restaurant opens.
• The amounts to purchase are
based on a forecast of sales.
• When in operation, par
stocks (the reasonable
amount to have on hand) &
reorder points (the stock
points that indicate more should
be ordered) are established.
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University
4
STEPS IN A PURCHASING SYSTEM
• Determine the quality of food
standards required to serve the
market.
• Develop product specifications.
• Gather product-availability
information.
• Have alternate suppliers in mind.
• Select a person to order and
receive supplies.
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5
STEPS IN A PURCHASING SYSTEM
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• Set up storage space for maximum
utilization.
• Establish the amount needed to be
stocked- par stock – each item.
• Set up inventory system.
• Decide on optimal delivery size to
reduce cost of delivery & handling.
• Check all inventories for quality and
quantity/weight.
• Tie inventory control and cost
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control system together.
THE PURCHASING CYCLE
• A purchasing cycle can be set up
that rolls along efficiently, a
system that repeats itself day after
day with minimal demands on the
operator.
• Product specifications need only
be reviewed, not reset, each time
food is ordered.
• Par stock and reorder points are
relatively fixed & changed only as
sales volume changes
appreciably or as the menu
changes.
• Major suppliers are changed
infrequently.
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Product
specification
Par stock and
reorder points
Issuing
The Purchasing
Cycle
Receiving &
storage
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Selection of
supplier
Order
placement
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FOOD QUALITY STANDARDS
• Standards for food quality are
set to serve a particular market:
– Some operators serve fresh fish
only, never frozen.
– Some restaurants use only fresh
vegetables.
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BUYING BY SPECIFICATION
• Each operation needs a quality
of food that fits its market.
• The quality needed varies with
the market and also with the
food item being produced.
– Canned vegetables used in a
made-up dish need not be of fancy
grade.
– Meat for grinding into hamburger
may well come from U.S. good or
even lower-graded meat and still
be satisfactory.
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PAR STOCK & REORDER POINTS
• Based on quantity used, storage
space available & availability of
the product.
• Fast moving items require more
stock.
• The operator with a fixed menu
has an advantage in buying.
– Preparation of entrées can be done
in terms of prepared items (i.e. so
many trays stored under
refrigeration).
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PURCHASING:
• Full-line purveyors:
– Carry a large line of supplies
– Offer more one stop shopping
– Saves time
– Simplified billing
• Co-op Buying
– Supplies products at cost, plus
enough of a markup to cover the
cooperative’s cost.
– Nonprofit
– Lower cost than profit
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PURCHASING MEAT
• Principal factors in meat
buying are:
– The cut of the meat: What part of
the animal?
– The USDA grade of the meat: Fat
content, tenderness & cost.
– The style/form: Carcass, wholesale
cut, or ready-to-serve portion.
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PURCHASING FRESH FRUITS &
VEGETABLES:
• Select freshly picked, mature items and use
them as quickly as possible.
• Handle them as little as possible.
• Distinguish blemishes that affect appearance &
those that affect quality.
• Check on maturity.
• Avoid those that are over ripe or show decay.
• Be conscious of size & count.
• Know sizes of containers & check on their
contents.
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USDA WHOLESALE PRODUCE GRADES:
• U.S. Fancy: Applies to highly specialized produce- Rarely
used.
• U.S. No. 1: Most widely used in trading produce from farm to
market.
• U.S. Commercial: This grade applies to produce inferior to
U.S. No. 1 but superior to U.S. No. 2.
• U.S. Combination: Combines percentages of U.S. No. 1 and
U.S. No. 2.
• U.S. No. 2: Usually considered the lowest quality practical to
ship- Poorer appearance and more waste than U.S. No. 1.
• U.S. No. 3: Produce used for highly specialized products.
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CANNED FRUITS & VEGETABLES
• Standards are FDA concerns.
• Labeling of ingredients are required on
most items.
• Container must have ingredients listed
in descending order by weight (some
are mostly filler).
• Operators that frequently use canned
items perform can cutting tests after
picking season.
• Less expensive products may turn out
to be superior.
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SELECTING THE RIGHT COFFEE
• People tend to like the coffee with which they grew
up.
• Widely traveled people often prefer stronger coffee.
• Coffee served in restaurants is a blend.
• Most predominate is mountain grown.
• Generally coffees are divided into two types:
– Robust, heavier flavored.
– Mountain grown, lighter, milder.
• Coffee vendors often supply the restaurant operator
with a coffee-making machine on a no-cost lease
basis provided the operator agrees to buy all of his
or her coffee from the vendor.
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Have a nice day…
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