Chapter 5 Purchasing And Receiving Controls

The purchasing cycle 

.Purchasing is the process of getting the right product into a facility at the right time and in a form that meets pre-established standards for quality, quantity and price.


Purchase specifications


A food service specification generally consists of following information: 
1) Product name or specification number 
2) Pricing unit 
3) Standard or grade 
4) Weight range/ size 
5) Processing and/or packaging 
6) Container size 
7) Intended use 
8) Other information such as product yield 


Maximum and minimum inventory system 


.Inventory is a detailed and complete list of goods in stock. This amount depends on the usage and time required for ordering and delivery. If canned fruits and vegetables, for example, are purchased every three months through formal bidding procedure, the time lapse would be longer than for fresh produce that is ordered daily or weekly through informal buying.



The receiving process 


.RECEIVING – point of which foodservice operations inspect the products and take legal ownership and physical possession of the items ordered. 

.PURPOSE OF RECEIVING – Ensure that the food and supplies delivered match established quality and quantity specifications. 


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