CHAPTER 6 - PURCHASING

PURCHASING

Purchasing is the function of acquiring desired products and services.
Standards for - quality
                      - quantity
                      - price







THE MARKET

Market :

            -Marketing channel => that the food processing and distribution system, beginning with the   grower of raw food products and ending at the final consumption

              -Primary market=> basic source of food supply

             -secondary market=> that product accepted from the primary market and distributed to buyer

-broker=> serves as a sales representative for single manufacturer

• Market regulation : U.S. Food and Inspection Program

  => Interstate commerce : financial transactions (buying and selling goods) carried on between states

  => Intrastate commerce : financial transactions (buying and selling goods) carried on within state boundaries

• U.S. Department of Agriculture (USDA)
• Food and Drug Administration (FDA)

             =>Misbranded

             => Standards of identity

             => Standards of quality

             => Standards of fill

• National Marine and Fisheries Service
• U.S. Public Health Department
• Environmental Protection Agency
• Department of Treasury 

THE BUYER

• The art negotiation
• Ethics in purchasing
• type of purchasing

             =>Centralized purchasing

             => Group or cooperative purchasing

METHODS OF PURCHASING

• Informal /open market buying
• formal competitive bid buying
• Advantage and disadvantage
• Competitive bidding variations
• Variations on methods of purchasing

                   =>cost push purchasing

                   =>prime vending

                   =>blanket purchasing Agreement

                   =>just in time purchasing

• Market form of foods
• food quality
• quality standards
• grades
• grading and acceptance service 
• brands

CHAPTER 5 : THE MANU

ASSALAMMUALAIKUM...........
TODAY I WANT TO CONTINUE with next CHAPTER....
this chapter about a menu...... do you know what is MENU?????????


MENU is a detail list of food items that may be ordered or served such as restaurant,school and hospital.





MENU PLANNING

• organization 
• customer
• operational and managerial

1. Organizational mission and goals

2.The customer 

( demographics, sociocultural influences and eating habits)

• Demographics =>  the  demographics refer to the statistic of population such as age, gender and ethnicity.
• Sociocultural influences => refer combination  of social and culture factor such as marital status, lifestyle, ethnic background, values.
• Nutritional requirements => nutrition influences the menu planning process depend on type of food service like school and hospital.                                                                                                                                     => DRA(Recommended daily allowards)                                                                                             -this is specify nutrient  level for various age group by gender
• Dietary reference intakes(DRI)
• Food consumption, trends, habits and preferences 

3. Budget guidelines

MENU PLANNING: production and service capabilities

• Equipment and physical facilities.
• personnel
• availability of food
• style of service
• extent of selection

Extent of selection

• selective menu : this menu include two or more food and we can a choices/ menu that lets you choose what food you like.

• semi selective menu:  that menu includes one or more food choice in at least one menu category

• non selective menu: this menu do not have a choice.

• static menu/ set menu :this is use a same menu /same offering every day like restaurant

• cycle menu : rotated the same menu such as school

• table d'hote: this is a complete menu from appetizer until dessert and that a fixed price

• single use menu : this menu used only once like wedding event

• du jour menu: this menu use for special day and use only once day like mother's day

THE PRINTED MENU

• menu design and format
• descriptive wording
• truth in menu legislation
• menu marketing
• spoken menus