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Purchasing
2. Know the market situation about the product, such as the supply, demand,
and market forms available and related information.
Bigger establishments have more complicated and more formal procedures are
characterized by:
Base on the size and type of the foodservice organization, the person’s
assigned to do the purchasing may be the supervisor, manager, purchaser, or
dietician.
Food services differ in the quality of food products required. This depends
largely on the quality standard that the organization aims to meet.
Effective purchasing does not only involve knowledge of the right quality and
quantity of food items. It also entails buying these items at the most reasonable
price. A very important tool used for this purchase is the market quotation list, a
summary of the items needed to be purchased at a given time. This contains
information about the specified quality and quantity of the product to be purchased
to guide the buyer.
5. Compare the supplier’s quoted prices and encircle the best price
6. Use the list to decide who among the suppliers will be given the orders
Receiving
3. At the right price, as agreed upon during purchasing and as stated in the
invoice
The receiving person must have:
2. A good working knowledge of quality specifications for food item used in the
establishment.
Equipments
The receiving area must be clean and sanitary at all times. It must be free from
insects and rodents that carry disease-causing microorganisms. All equipments
must be properly cleaned after each use. Proper maintenance must be observed.
3. As the goods are brought to the receiving area, check each item against the
delivery receipts provided by the supplier.
4. After the foods have been thoroughly checked, they are immediately
dispatched
a. Food Preparation are for these that are to be used for the day’s
cooking
b. Storage area for goods that are to be stored for future use
- is a summary of all pertinent information about the goods delivered per day.
1. Name of Supplier – the first column of the report carries the names of
suppliers or source of goods delivered.
2. Item and Description – this is a listing of all items delivered with their
corresponding descriptions.
4. Unit Price – this indicates the price charged for the item per unit.