Receiving, Storage, Issuing, Inventory
PURCHASING
Primary Purpose To ensure a continuing supply of sufficient quantities of the necessary foods, each of the quality appropriate to its intended use and purchased at the most favorable price
Types of Food to be Purchased
1. Perishables Typically fresh foods that have a short useful life after they have been received Example: fruits, vegetables, fresh seafoods, fresh meats
2. Non-Perishables Food items that have longer shelf-life Frequently referred to as groceries or staples Stored in packages or containers in which they are received for weeks or even months Example: canned, bottled, packed goods, frozen meats and seafoods
ESTABLISHING STANDARDS AND STANDARD PROCEDURES
QUALITY STANDARDS
Menu – basis for determining food items that will be required for day-to-day operations
Standard Purchase Specifications A carefully written description of those specific and distinctive characteristics that best describe the desired quality of each item Includes brand name, size, packaging, grading, place of origin, cut, degree of ripeness/freshness, variety Printed and distributed to suppliers to let them know your exact requirements Not fixed, if conditions change, Purchase Specs can be rewritten and recirculated
Example:
SALMON
Whole, dressed, fresh Minimum 8lbs, maximum 12lbs Norwegian
Fish firm and elastic, meat pink & slightly translucent Gills free from slime & reddish-pink in color Scales adhering tightly to the skin
SHRIMP Shell-on 16-20 count Packed in 5lbs block Delivered at 100F or below
CANNED CHERRIES Dark, sweet, pitted US Grade A, packed in water Count per #303 can: 30-35 pcs Packed 24 to a case
QUANTITY STANDARDS
Perishables
Market Quotation List – basis for ordering perishables
Par Stock – quantity of any item required to meet
Primary Purpose To ensure a continuing supply of sufficient quantities of the necessary foods, each of the quality appropriate to its intended use and purchased at the most favorable price
Types of Food to be Purchased
1. Perishables Typically fresh foods that have a short useful life after they have been received Example: fruits, vegetables, fresh seafoods, fresh meats
2. Non-Perishables Food items that have longer shelf-life Frequently referred to as groceries or staples Stored in packages or containers in which they are received for weeks or even months Example: canned, bottled, packed goods, frozen meats and seafoods
ESTABLISHING STANDARDS AND STANDARD PROCEDURES
QUALITY STANDARDS
Menu – basis for determining food items that will be required for day-to-day operations
Standard Purchase Specifications A carefully written description of those specific and distinctive characteristics that best describe the desired quality of each item Includes brand name, size, packaging, grading, place of origin, cut, degree of ripeness/freshness, variety Printed and distributed to suppliers to let them know your exact requirements Not fixed, if conditions change, Purchase Specs can be rewritten and recirculated
Example:
SALMON
Whole, dressed, fresh Minimum 8lbs, maximum 12lbs Norwegian
Fish firm and elastic, meat pink & slightly translucent Gills free from slime & reddish-pink in color Scales adhering tightly to the skin
SHRIMP Shell-on 16-20 count Packed in 5lbs block Delivered at 100F or below
CANNED CHERRIES Dark, sweet, pitted US Grade A, packed in water Count per #303 can: 30-35 pcs Packed 24 to a case
QUANTITY STANDARDS
Perishables
Market Quotation List – basis for ordering perishables
Par Stock – quantity of any item required to meet