Carolyn Kenney and Hayley Kessler

FNES 275
Purchasing Project
This institution is a satellite hospital focusing on people with diabetes.
Patients that are around 50 to 60 years old are usually referred to this facility for
observation and treatment. The hospital is not used for long term care but does
have rooms for patients that must stay over for a few nights depending on what
they are getting treated for. Since all of the patients treated here have diabetic
related issues, the food served is low sugar and carbohydrate conscious.
Important considerations for purchasing at this institution:
Factor

Why important to Consider?

Storage

Will there be enough freezer and refrigerator space as

well as room for dry ingredients to be safely stored?
Shipments of food must come on a regular timely basis
that works with the amount of product used and amount
needed.

Food served to employees and

Will there be separate food ordered for the visitors and

visitors

employees as opposed to what is served to the patients?

They will need to be served in a different eating area
such as a caf or waiting area.

Small loading dock area

Will there be enough space for deliveries? Unable to

have too much food delivered at one time. Only allows
for weekly or 2 week delivery at a time.

Determination of staff size

The amount of staff can determine how the work will be

separated and therefore how long it might take to
prepare the foods and if they have enough people to
perform every task in a timely fashion.

Labor needs and skills

The workers must be able to use the equipment

necessary to prepare the foods and distribute the foods
around the facility.

Budget and funding for food

Will the facility make enough money to support the

delivery

patients and workers with the menu plan they have?

Will they be getting funding from the main hospital?

Equipment for food holding,

Will individual rooms have heating equipment? The

transporting and heating

food must remain hot when being served and be

transported safely to prevent bacteria. The facility must
have the proper equipment to handle the food they
receive and maintain food safety practices over time as
the food is delivered.

If using a prime vendor are there

If Driscoll Food Company does not carry a specific food

other local markets to get other

item than it must be purchased from other local markets

products from?

if necessary.

Using the same vendor as parent

If the parent hospital changes vendors than other

hospital or different vendors

facilities must also switch vendors.

Will seasonal availability complicate

Depending on the location of the facility and the vendor

inventory?

being used some menu options may be difficult to get

during some season and therefore the menu might
have to be slightly flexible.

Using a centralized service system

Purchase most of the food items from Driscoll Food

Company. Only available for what they have in stock.

How much time is available for

The food being served will have to be able to be cooked

meal preparation and service

in a decent amount of time. Timing for food being

served to diabetic patients could be very important.

Using disposable or non disposable

Determines the type of cleaning equipment necessary

eating utensils and china

and what the washing system is like.

Meal Pattern:

Day 1:

Day 2:

Breakfast

Breakfast

 Protein - 1 oz
Grains 2 oz
Vegetables cup
Fruit cup
Dairy 1 cup
Lunch

Protein 1 oz
Grains 2 oz
Vegetables cup
Fruit 1 cup
Dairy 1 cup
Lunch

Protein 2 oz
Grains - 2 oz
Vegetables 1 cup
Fruit cup
Dairy - 1 cup
Dinner

Protein 2 oz
Grains 2 oz
Vegetables 1 cup
Fruit 1 cup
Dairy 1 cup
Dinner

Protein 3 oz
Grains 2 oz
Vegetables cup
Fruit 1 cup
Dairy cup
Total:

Protein 3 oz
Grains 2.5 oz
Vegetables - 1 cup
Fruit cup
Dairy 1 cup
Total:

Protein 6 oz
Grains 6 oz
Vegetables 2 cup
Fruit 2 cups
Dairy 3 cups

Protein 6 oz
Grains 6.5 oz
Vegetables 1 cup
Fruit 2 cup
Dairy 3.5 cups

Menu:
Day 1:

Day 2:

Breakfast

Breakfast

Scrambled Eggs with

Scrambled Eggs with Onions

Spinach
1 oz & cup
Oatmeal 1 cup
Whole Grain Toast 1 oz
Yogurt 6 oz
Banana cup
Beverages:
Orange Juice 4 oz
Coffee 1 cup
Water 1 cup
Lunch

Turkey Sandwich on Whole

Wheat bread with American
Cheese, Lettuce and Tomato
Turkey 2oz
Bread 2 oz
Lettuce cup
Tomato cup
Carrots cup
Assorted Berries cup
Beverages:
Milk 1 cup
Coffee 1 cup
Water 1 cup
Dinner
Roast Beef 3 oz
Baked Potato Broccoli - 3/4 cup
Dinner Roll - 1-2oz
Desert:
Oranges 1 cup
Cottage Cheese cup
Beverages:
Diet Soda 1 cup
Water 1 cup
Coffee 1 cup

Day 1:
Breakfast

1 oz & cup
Bran cereal 2 cups
Prunes cup
Beverages:
Apple Juice 4 oz
Milk 8 oz
Coffee 1 cup
Water 1 cup
Lunch

Peanut Butter and Jelly

Sandwich on Whole Wheat
Bread
Peanut Butter 3 TBSP
Jelly 1 oz
Bread 2 oz
Carrots cup
Cucumber cup
Apples 1 cup
Beverages:
Milk 1 cup
Coffee 1 cup
Water 1 cup
Dinner
Baked Salmon 3 oz
Brown or White Rice cup
Asparagus cup
Broccoli cup
Cauliflower cup
Desert:
Yogurt 6 oz
Strawberries cup
Beverages:
Diet Soda 1 cup
Coffee 1 cup
Water 1 cup

FOOD

Portion

FORM

size
Eggs

1 each

Daily

Specification

Pack

Need
Whole

100 each

Dry/Fresh
Frozen

Whole Eggs

1/ 15 doz

Fridge

Amt to
Purchase
1 case

1 cup

Dry

Drisc
oll

egg
Oatmeal

Vendor

100 cups

Quaker Oatmeal-

cooked

Brown Sugar Maple

12/13oz

Dry- 4oz

3 cases

Drisc
oll

dry= 8 oz
cooked

Whole grain

1 slice

Bulk

100 each

Whole Grain, sliced

1/loaf

Fresh

5 loaves

oll

Bread
Medium
Banana
Spinach

Drisc

med.

whole

50 each

Whole Banana

1/40lb

Fresh

1 case

oll

banana
cup

Drisc

Bulk

50 cups

Baby spinach leaves

1/10lb

Fresh

3 cases

Drisc
oll

10lb=20
cups
Yogurt

6 oz

Bulk

600oz

Light vanilla yogurt

48/4oz

Fridge

4 cases

Drisc
oll

Orange

4 oz

PC

100 ea

Juice

4 oz portion made

96/case

Frozen

2 cases

Drisc
oll

from concentrate.
No sugar added

Coffee/tea

1 cup

Bulk

100 cups

case decaf case

caffeinated

42/2 oz
2oz dry =
8oz brewed

Dry -

1 case

Drisc
oll

enough
coffee for
each meal
per day

Milk

2 oz

Bulk

200 oz

Fat Free, individual

75/2oz

Fridge

2 cases

Drisc
oll

Condiments

Bulk

100 of

packet

each

each

packet

Individual Packets

3/1000C

Dry

1 case

Drisc

Enough

Salt &

oll

Margarine,

Salt &

Artificial

Pepper

sweetener,

packets

Pepper, Salt

for extra

Pepper

2 cases

1/400CT

for

Butter

both
days

Lunch

FOOD

Portion

FORM

size
Lean Turkey

2 oz

Daily

Specification

Pack

Need
Slices

200 oz

Dry/Fresh
Frozen

Lean, Thin Sliced

12/16oz

Fresh

Amt to

Vendor

Purchase
2 cases

Drisc
oll

Whole

2 Slices

Bulk

Wheat

200

Whole Wheat, sliced

1/loaf

5 loaves

Drisc
oll

slices

Bread
Lettuce

4oz

Bulk

400oz

Shredded, washed

4/5lb

Fresh

2 cases

oll

5lb= 80oz

Carrots

4 oz

Bulk

400 oz

Whole, baby, cleaned

30/1lb

Fresh

1 case

2 slices

American

Bulk
packs

200

Low Fat- sliced

slices

4/5lb

Drisc
oll

1lb=16oz

Cheese

Drisc

Fresh

2 cases

Drisc
oll

160
slices

Tomatoes

2 oz

Bulk

200 oz

Whole, cleaned

1/15 lb

Fresh

1 case

Drisc
oll

Berries

cup

Bulk

50 cups

Frozen assorted
berries

24/12oz

Frozen

2 cases

Drisc
oll

Milk

8 oz

PC

100 each

Low-fat, individual

40/8oz

Fridge

3 cases

Drisc
oll

Coffee/tea

1 cup

Bulk

100 cups

case decaf case

caffeinated

84/2oz
2oz dry =
8oz brewed

Dry

1 case

Drisc
oll

enough
coffee for
each meal
per day

Milk

2 oz

Bulk

200 oz

Small individual

75/2oz

Fridge

2 cases

oll

containers
Condiments
Margarine,
Artificial

Bulk

100 of

packet

each

each

packet

Individual Packets

Drisc

3/1000C

Dry

1 case

Drisc

Enough

Salt &

oll

for extra

Pepper

Salt &

sweetener,

Pepper

Pepper, Salt

packets

2 cases

1/400 CT

for

Butter

both
days

Dinner

FOOD

Portion

FORM

size
Roast Beef

3 oz

Daily

Specification

Pack

Need
Slices

300 oz

Dry/Fresh
Frozen

Lean Roast Beef,

2/7lb

Fresh

Amt to
Purchase
2 cases

1 Large

Bulk

200 Each

onion rolls plain

1 dozen

Fresh

rolls
Baked
Potato

1 Small

Bulk

100 each

Whole, large with skin

Drisc
oll

cooked, Sliced
Dinner Roll

Vendor

1/50lb
100 CT

Fresh

12

Drisc

cases

oll

1 case

Drisc
oll

Broccoli

cup

Bulk

75 cups

Frozen, Florets

2/5lb

Frozen

4 cases

Drisc
oll

Cottage

4 oz

Bulk

400 oz

4% fat, small curd

6/5lb

Fridge

1 case

oll

Cheese
Orange

Drisc

large

Bulk

50 each

Whole, cleaned

1/56 CT

Fresh

1 case

Drisc
oll

Diet Soda

1 cup

Bulk

100 each

Individual, small can,

24/8oz

2 cases Diet Coke, 1

diet coke

case Ginger Ale, 2

cases Sprite

Frozen

5 cases

Drisc
oll

24/8 oz
ginger
ale, sprite

Coffee/tea

1 cup

Bulk

100 cups

case decaf case

caffeinated

84/2oz
2oz dry =
8oz brewed

Dry -

1 case

Drisc
oll

enough
coffee for
each meal
per day

Milk

2 oz

Bulk

200 oz.

Small individual

75/2oz

Fridge

2 cases

oll

containers
Condiments
Margarine,
Artificial

Bulk

100 of

packet

each

each

packet

Individual Packets

Drisc

3/1000C

Dry

1 case

Drisc

Enough

Salt &

oll

for extra

Pepper

Salt &

sweetener,

Pepper

Pepper, Salt

packets
1/400 CT
Butter

2 cases
for
both
days

Day 2:
Breakfast
FOOD

Portion

FORM

size
Eggs

1 each

Daily

Specification

Pack

Need
Whole

100 each

Dry/Fresh
Frozen

Whole

1/ 15 doz

Fridge

Amt to
Purchase
1 case

2 cup

Dry

200 cups

Boxed cereal

12/16.5

Dry

5 cases
Drisc

oz.
Prunes

4oz

Bulk

Drisc
oll

egg
Bran Cereal

Vendor

25 lbs

Dried Prunes

1/5lb

oll
Dry

5 cases

Drisc
oll

Apple Juice

4 oz

PC

100 ea

4 oz portion made

96/case

Frozen

2 cases

Drisc
oll

from concentrate.
No sugar added
Onions

cup

Bulk

50 cups

Diced, white

5/10lb

Fresh

1 case

Drisc
oll

Milk

8 oz

PC

100 each

Low-fat, individual

4/1gal

Fridge

2 cases

Drisc
oll

Coffee/tea

1 cup

Bulk

100 cups

case decaf case

caffeinated

84/2oz
2oz dry =
8oz brewed

Dry-

1 case

Drisc
oll

enough
coffee for
each meal
per day

Milk

2 oz

Bulk

200 oz.

Small individual

75/2oz

Fridge

2 cases

oll

containers
Condiments
Margarine,
Artificial

Bulk

100 of

packet

each

each

packet

Individual Packets

Drisc

3/1000C

Dry

1 case

Drisc

Enough

Salt &

oll

for extra

Pepper

Salt &

sweetener,

Pepper

Pepper, Salt

packets

2 cases

1/400 CT

for
both

Butter

days

Lunch

FOOD

Portion

FORM

size
Peanut

3 Tbsp

Daily

Specification

Need
Bulk

300 Tbsp

Dry/Fresh
Frozen

All Natural, smooth

butter

Whole

Pack

12/16.5

Fresh

Amt to
Purchase
1 case

Bulk

Wheat

200

Whole Wheat, sliced

1 loaf

Drisc
oll

oz.

2 Slices

Vendor

Fresh

slices

10

Drisc

loaves

oll

1 case

Drisc

Bread
Jelly

Baby

1 oz (2

100 oz

Low sugar. case

packets

(200

strawberry, case

packets)

grape

50 cups

Baby, whole, cleaned

cup

Bulk

Bulk

6/48 oz

Dry

oll

30/1lb

Fresh

1 case

oll

Carrots
Cucumber

Drisc

cup

Bulk

50 cups

Sliced

40/1lb

Fresh

1 case

Drisc
oll

Apple

1 Small

Bulk

100 each

Whole, small

125 CT

Fresh

1 case

Drisc
oll

Milk

8 oz

PC

100 each

Low-fat, individual

4/1gal

Fridge

2 cases

Drisc
oll

Coffee/tea

1 cup

Bulk

100 cups

case decaf case

caffeinated

84/2oz
2oz dry =
8oz brewed

Dry -

1 case

Drisc
oll

enough
coffee for
each meal
per day

Milk

2 oz.

Bulk

200 oz.

Small individual

75/2oz

Fridge

2 cases

oll

containers
Condiments
Margarine,
Artificial

Bulk

100 of

packet

each

each

packet

Individual Packets

Drisc

3/1000C

Dry

1 case

Drisc

Enough

Salt &

oll

for extra

Pepper

Salt &

sweetener,

Pepper

Pepper, Salt

packets

2 cases

1/400CT

for
both

Butter

days

Dinner

FOOD

Portion

FORM

size
Baked

3 oz

Salmon

Rice

Daily

Specification

Pack

Need
Filet

300 oz

Dry/Fres
h Frozen

3oz filets

1/10lb

Fresh

Amt to
Purchase
2 cases

cups
12oz
cooked
6oz dry

Bulk

Drisc
oll

IQF

Vendor

150 cups
1200 oz

Brown rice

18/2lb

Dry

Brown

4oz dry= 8

cooked

oz cooked
576oz dry=

600 oz dry
1152oz

2 cases

Drisc
oll

cooked

Asparagus

cup

Bulk

50 cups

Washed, Sliced

1/11lb

Fresh

3 cases

Drisc
oll

Broccoli

cup

Bulk

50 cups

Frozen, Florets

2/5lb

Frozen

4 cases

Drisc
oll

Cauliflower

cup

Bulk

50 cups

Frozen, Florets

25/11 lb

Frozen

1 case

Drisc
oll

Yogurt

6 oz

Bulk

600 oz

Light Yogurt

48/4 oz

Fridge

4 cases

Drisc
oll

Strawberries

cup

Bulk

50 cups

Served with the yogurt

6/6.5lb

Fresh

1 case

Drisc
oll

Diet Soda

1 cup

Bulk

100 each

Individual, small can,

24/8oz

2 cases Diet Coke, 1

diet coke

case Ginger Ale, 2

cases Sprite

Frozen

5 cases

Drisc
oll

24/8 oz
ginger ale,
sprite

Coffee/tea

1 cup

Bulk

100 cups

case decaf case

caffeinated

84/2oz
2oz dry =
8oz brewed

Dry -

1 case

Drisc
oll

enough
coffee for
each
meal per
day

Milk

2 oz.

Bulk

200 oz.

Small individual

75/2oz

Fridge

2 cases

oll

containers
Condiments
Margarine,
Artificial
sweetener,
Pepper, Salt

Bulk

100 of

packet

each

each

packet

Individual Packets

Drisc

3/1000CT
Salt &
Pepper

Dry

1 case

Drisc

Enough

Salt &

oll

for extra

Pepper

packets
1/400 CT

2 cases
for

Butter

both
days

Our facility uses a centralized purchasing system which uses Driscoll Food Company
as our prime vendor. Since we only use one food vendor they give us deals and
discounts for being a loyal customer and only using this one food company to
provide food for our patients. In the beginning years we went through many food
vendors until we found a company that gave us the quality of food we were looking
for with the right price. Through bid processing we were able to make an offer for a
6 month rate and the company decided to sign a contract with us. In our staff we
have a specific person who looks over the inventory and places orders for items
when necessary. All of our products get brought to us weekly since we dont have
enough storage space for long time storage. We try to provide the best nutritional
food that is appetizing for our patients.