Advanced Food Production HAT07 INPUT
• Recipe
ingredients
• Technology
• Skills &
experience
PROCESS
• Mis en place
• Cooking
• Plating
• Packaging
• Storing
• Service
• Dishwashing
• Cleaning
OUTPUT
• Menu dishes
• soup
• entrees
• mains
• desserts
• canapés
• breads
& pastries
1.
Quality control ▪
2.
Cost control ▪
3.
Standards, procedures, skills, motivation Processes, capacity, measurement Effectiveness through efficiency ▪
▪
Meeting operating goals Meeting process standards 3
To obtain the correct quantity of product that has the highest quality , based upon each individual property's specifications, for the lowest price Ordering too much food: 
Too much money invested in inventory 
Reduction in the quality of products"

Increased opportunity for spoilage"

Increased chance for employee theft Not ordering enough food: 
Stock out of menu items 
Panic buying 
Who does the purchasing?  Owners  Managers  Chef  Steward 
One person responsible so they can be held accountable Deliver products/invoice
Issue products
Purchase order
Purchase order
F&B
Dept
Issue
Store room
Purchasing
Dept.
Receiving
Dept.
Supplier
Requisition
Purchase requisition
invoice
Purchase Order
Invoice
Accounting
payment









The food and beverage department issues a to request products from the storeroom. The storeroom transfers to the food and beverage department. A is issued by the storekeeper to the purchasing department as a request to order replacement goods. The purchasing department will analyse quotations, and will issue a to the supplier as a formal order. A copy will also be sent to the receiving department. The supplier prepares and sends an with the products ordered to the receiving department. The receiving department checks the invoice with the purchase order copy and transfers the product to the storekeeper. Sends and copies to the purchasing department. The purchasing department follows up on any discrepancies and sends the and copies to accounting. The accounting department issues to the supplier. 
Perishables; those items that are typically fresh foods, and have a relatively short shelf life 
Non-­‐perishables; those food items that have a relatively longer shelf life  Groceries  Staples  Storeroom items 1.
2.
3.
Quality of food purchased Quantity of food purchased Prices at which food is purchased 
The maximum quantity of an item that should be on hand to meet normal production requirements. 

Arrangement with a supplier to deliver a set
quantity of goods such as baked goods, dairy products, and eggs each day without being notified. Quantities are based on:  A pre-set amount"
""
"OR"
 An amount required to replenish to par level"

Formally identifies the information agreed upon by the food and beverage operation and the supplier 1.
2.
3.
4.
5.
6.
They force owners or managers to determine exact requirements in advance They are often useful in menu preparation They eliminate misunderstandings between stewards and purveyors Allows for true competitive bidding Eliminates need for detailed verbal descriptions They facilitate checking food as it is received 
Steward’s market quotation list -­‐ a form often used as a tool by food purchasers for; 




Taking daily inventory of perishables Determining suitable order quantities Recording market quotations Selecting vendors Par stock – maximum quantity that should be on hand at any given time 
Periodic order method: Amount required for the upcoming period -­‐ Amount presently on hand + Amount wanted on hand at the end of the period to last until the next delivery = Amount to order 
Perpetual inventory method: Par stock -­‐ Reorder Point or Stock on Hand = Subtotal + Normal usage until delivery = Reorder quantity 
Hybrid inventory method: Par stock -­‐ Stock on Hand = Subtotal + Normal usage until delivery = Reorder quantity A
TOMATOES
PAR
STOCK
STOCK ON
HAND
6
2
CASES
ICEBERG
LETTUCE
B
20
CASES
C
ESTIMATED
USAGE
BEFORE
DELIVERY
QUANTITY
TO BE
ORDERED
1 CASE
?
2 CASES
?
CASES
5
CASES
A
TOMATOES
PAR
STOCK
STOCK ON
HAND
6
2
CASES
ICEBERG
LETTUCE
B
20
CASES
C
ESTIMATED
USAGE
BEFORE
DELIVERY
QUANTITY
TO BE
ORDERED
1 CASE
5
2 CASES
17
CASES
5
CASES
1.
2.
3.
4.
5.
Storage space Limits on total value of inventory prescribed by management Desired frequency of ordering Usage Purveyors’ minimum order requirements 1.
2.
3.
4.
5.
6.
7.
Wholesalers Local Producers Manufacturers Packers Local farmers Retailers Cooperative associations Advantages: 




Foods and beverages can be purchased at lower prices because of volume Desired quality can be obtained more readily because the steward has a greater choice of markets Foods can be obtained that meet specs Larger inventories can be maintained, ensuring reliable supply to individual units Possibility of dishonest purchasing in individual units are greatly reduced Disadvantages:  Each unit must accept the standard item in stock and has little freedom to purchase for its own particular needs  Units can’t take advantage of local specials  Menus are ordinarily standardized, limiting the individual unit managers’ freedom 1.
2.
3.
4.
5.
6.
Telephone Fax Quotation sheets obtained by mail E-­‐mail Information supplied by salespersons Direct computer links with purveyors via the internet or dedicated telephone line (intranet) 






Develop purchase specifications Select suppliers you wish to do business with Send purchase specifications to suppliers Establish par stock levels Arrange for standing orders Fill out market quotation sheets for competitive bids Fill out and send purchase orders to suppliers 1.
2.
3.
The quantity delivered should be the same as the quantity listed on the Steward’s Market Quotation List and the invoice The quality delivered should conform to the establishment’s specifications The prices on the invoice should match those circled on the Steward’s Market Quotation List To:
Grandview Bistro Quantity
20 20 Unit
lbs.
lbs.
Meats R’ Us 777Cow Pasture Way Bulls tail, IO Date: October 3, 200X Description
Beef tenderloin
Leg of lamb
Unit Price
9.20
12.40 Amount 184.00 248.00 $432.00 
Regardless of the methods used by employees to requisition food and beverage products, or management to issue these, inventory levels will be affected. 
It will be your responsibility and that of your purchasing agent to monitor this movement and purchase additional products, as needed. 
Re-­‐stocking the inventory is critical if product shortages are to be avoided and if product necessary for menu item preparation is to be available.  Operators must be careful not to overload storage capacity. Increased inventory of items generally leads to greater spoilage and loss due to theft.  Shelf life is the amount of time a food item retains its maximum freshness, flavor, and quality while in storage. The shelf life of food products varies greatly.  The cost to the vendor for frequent deliveries will be reflected in the cost of the goods to the operator. 1. Storage capacity
2. Item perishability
3. Vendor delivery schedule
4. Potential savings from increased purchase size
5. Operating calendar
6. Relative importance of stock outages
7. Value of inventory dollars to the operator







weighs the items purchased by weight counts the items purchased by count reconciles weights and counts to the purchase order and the invoice checks the invoice and products against quality specifications checks the expiration dates inspects case goods reconciles invoice prices to purchase order and/or market quotation sheet 1.
2.
3.
4.
5.
Verification of the date food received Signature of the receiving clerk who vouches for the accuracy of the order Steward’s signature, acknowledging delivery of food items Food controller’s verification calculations are correct on the invoice Signatory approval of the bill for payment by an authorized individual before a check is drawn 
The great problem in employing receiving personnel is with the vast amount of knowledge of foods these workers require 
This may explain why some restaurants do not require quality checks upon delivery 
Someone has to do it!!! 
If not your customers will!!! 
Excessive packaging 
Weight of boxes or crates included in the invoiced weight 
High quality product is placed over top of poorer quality product 
Poorer quality product is sent than what was ordered and invoiced 
Charged for boneless meat but the bone has been left in 
Delivery person places goods unchecked into storage 
Receiver is pressured to quickly to sign the invoice"