Professional Documents
Culture Documents
Learning Objectives
Define purchasing authority. Describe the various ways in which purchasing is done. Discuss how foodservice menus are written. Discuss each of the five components of a specification. Differentiate among supplies, groceries, perishables, and equipment and capital equipment.
2006 Thomson-Wadsworth
Learning Objectives
Describe the difference between performance and technical specifications. Write specifications for different types of products. Describe the various ways of receiving goods and material. List the equipment needed for receiving in foodservice and non-foodservice operations.
2006 Thomson-Wadsworth
Learning Objectives
Determine the different ways material may be stored. Describe the equipment needed for storage of perishable and nonperishable goods. List the general principles that should be used for all types of storage. Differentiate between perpetual and physical inventory methods.
2006 Thomson-Wadsworth
Learning Objectives
Describe the various ways to distribute material from stock. Determine how inventory is valued. Discuss the use of Hazard Analysis and Critical Control Point (HACCP) in the procurement of food products.
2006 Thomson-Wadsworth
Overview
Material Management
The process of controlling the acquisition and distribution of material within an organization.
Procurement Parameters
Procurement
Purchasing, or otherwise obtaining, material for use in an organization.
Purchasing Authority
A measure of a managers control over the procurement of material; the amount a manager is allowed to spend without obtaining permission from his or her supervisor.
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Procurement Parameters
Methods of purchasing
2006 Thomson-Wadsworth
Procurement Parameters
Methods of purchasing
Prime Vendor - The supplier that provides most of the material purchased by an organization.
2006 Thomson-Wadsworth
Procurement Parameters
Methods of purchasing
Purchasing Cooperative - A group of buyers who join together for the purpose of negotiating better purchasing contracts with vendors. Multiple-Vendor Purchasing Procurement of goods from several vendors.
May be motivated by the desire to improve selection or the need to get the lowest price.
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Procurement Parameters
Methods of purchasing
Bid Purchasing - A type of purchasing that requires vendors to bid on the item or items an organization specifies in order to be eligible to get the business.
Used mostly for capital equipment and contracts. The business is generally awarded to the lowest bidder who meets the specifications. Used by some large governmental organizations such as prisons, the military, hospitals, etc.
2006 Thomson-Wadsworth
Procurement Parameters
Methods of purchasing
Cost Plus - A pricing method in which the purchaser pays the actual cost of the goods to the vendor, plus a markup (often a set percentage) to cover the vendors handling costs and profit. Warehouse Club Buying - An informal type of purchasing that is characterized by self-service.
Buying is usually cost effective for small operations.
2006 Thomson-Wadsworth
Procurement Parameters
Methods of purchasing
Retail - A type of supplier, usually not covered by a purchasing agreement, that offers materials to the general public at higher prices than those charged by wholesale vendors.
Sometimes used by organizations for last-minute or emergency purchases.
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2006 Thomson-Wadsworth
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Perishables - Food purchases characterized by a limited shelf life and usually requiring cold storage such as refrigeration or freezing.
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2006 Thomson-Wadsworth
Designation of responsibility for transporting the product from the loading dock to the storage area.
2006 Thomson-Wadsworth
2006 Thomson-Wadsworth
Receiving
Receiving
The process of accounting for material that is delivered to an organization.
2006 Thomson-Wadsworth
Receiving
Methods
Invoice Receiving - The receiving of goods in which the amount of material sent is included on the shipping document and the receiver verifies that the amount listed is correct. Blind Receiving - The process of receiving material with the amount not included on the shipping document, so the receiver must write in the amount that was delivered.
2006 Thomson-Wadsworth
Receiving
Documentation
Invoice - The bill that is issued for a product that has been delivered.
It may accompany the delivery or be issued separately.
Packing Slip - A shipping document used to verify the receipt of a product, which is later compared with the invoice.
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Receiving
Documentation
Tickler File - A method of reminding oneself of loose ends that need follow-up.
Often used for tracking procurement discrepancies such as back orders, cancellations, and shortages to ensure smooth production and proper payment, and to document vendor performance.
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Receiving
The receiving area
Equipment needed depends on type of product received May be front desk or receiving area (dock) Receiving staff inspect shipments, rejecting incorrect/damaged ones
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Receiving
Receiving food products
Equipment/space requirements HAACP
FDAs Food Code - Food and Drug Administration guidelines that specify correct food-handling techniques; at http://vm.cfsan.fda.gov/~dms/fc01toc.html ServSafe at http://www.nraef.org/servsafe/
2006 Thomson-Wadsworth
Storage
Just-in-Time
A type of delivery that is designed to reduce inventory by having goods arrive as needed for immediate use.
Storage Area
A designated space used to hold and secure raw material until it is needed for production.
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Storage
Stock Rotation
The method used to move stock so that goods do not expire and older goods are used before newer ones.
Use By Date
The expiration date on a product, which indicates the last date the product should be used.
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Storage
Storerooms
Good transportation and communications systems = less inventory
Onsite foodservice = 7-10 days' worth Restaurants = 3-5 days' worth
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Storage Storerooms
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Storage Storerooms
Foodservice storage principles:
Shelving Climate control Accessibility Visibility Separate from nonfood chemicals
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Storage Storerooms
Refrigeration
Walk-In Refrigerator - A type of cold storage that is large enough for people to enter. Reach-In Refrigerator - A small cold storage unit in which all contents can be reached through a door located on the front of the unit.
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Storage Storerooms
Refrigeration
Pass-Through Refrigerator - A small cold storage unit with doors on opposite sides so that foods can be put in on one side and taken out on the other.
Frequently these are built into walls, so that one side is in a kitchen and the other side is in a cafeteria.
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Inventory
Inventory
The material and goods kept on hand.
Physical inventory
The process of counting each item that is in storage at a specific time to determine what product is on hand.
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Inventory
Perpetual Inventory
An ongoing inventory control system that tracks the amount of material on hand by: Taking an initial physical inventory Adding goods that have been purchased Subtracting goods that have been distributed or used in production Real Time - An accounting of what is happening as it happens.
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Inventory
Distribution from storage
Must be controlled for perpetual inventory to function properly
Open Storeroom
A storage system in which any employee can obtain goods from the storeroom at any time. Physical inventory should occur weekly
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Inventory
Ingredient Room
A designated area of a food production facility in which the items needed to prepare a certain recipe are measured and assembled. Some pre-preparation may also be done here.
Point-of-sale systems
Point-of-Sale - An inventory system in which the cash register is linked to inventory control, automatically subtracting an item as it is used or sold.
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Inventory
Inventory control methods
Thoughtful arrangement of items Stock rotation
High-Density Shelving - A type of storage unit that moves on tracks built into the storeroom.
Security
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Inventory
Valuation of inventory
Method 1: value the stock at the price paid for each item Method 2: value the stock at the current (replacement) price Method 3: assign a weighted average value for each item Alternate method: value of inventory related to time
Cost of inventory used over several days/number of days = daily cost of raw material
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Conclusion
One measure of the scope of management of an individual is that managers purchasing authority. A variety of purchasing methods are available, ranging from the most formalbid purchasingto the least formalretail buying. In todays marketplace, prime vendor contracts are becoming the norm for most large operations.
2006 Thomson-Wadsworth
Conclusion
In foodservices, the menu serves as the basis for purchasing. Specifications include the name and form of the product needed, as well as the quantity, quality, and pricing unit; miscellaneous data can be added as necessary. Both technical and performance specifications can be written for material.
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Conclusion
Material purchases include, but are not limited to, the major categories of supplies, groceries, perishables, small equipment, and capital equipment. Good receiving practices include accountability for and the safe handling of all material received. Goods should be properly and securely stored as soon as possible after delivery.
2006 Thomson-Wadsworth
Conclusion
A method must be in place to account for inventory on a regular basis. This includes knowing what is received and what is distributed from stock, as well as the total amount (and value) of stock on hand at any given time. HACCP principles must be used throughout the procurement process.
2006 Thomson-Wadsworth
2006 Thomson-Wadsworth