tailieunhanh - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 19 - Feinstein, Stefanelli

Chapter 19 - Dairy products. After completing this chapter, students will be able to: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,. | Dairy Products 19 New YOU SHOULD BE ABLE TO: Provide examples of dairy product substitutes. Identify the minimum fat contents of several dairy products. Differentiate homogenization from pasteurization. YOU SHOULD BE ABLE TO (CONT.): Explain the selection factors for dairy products, including government grades. Create product specifications for dairy products. Describe the process of purchasing, receiving, storing, and issuing dairy products. PURCHASING DAIRY PRODUCTS Not easy to do Many varieties of milk, cheeses and frozen dairy foods Butterfat is important Milk is milk, but cheese taste depends on the producer PURCHASING DAIRY PRODUCTS (CONT.) Substitutes for butterfat can be cost effective Other substitutes may be an option Yogurt for sour cream Skim milk for whole milk Pasteurized processed cheese for natural cheese Proper notation of substitutions is important – truth-in-menu legislation SELECTION FACTORS Intended Use Exact Name US government grades Milk grades are typically | Dairy Products 19 New YOU SHOULD BE ABLE TO: Provide examples of dairy product substitutes. Identify the minimum fat contents of several dairy products. Differentiate homogenization from pasteurization. YOU SHOULD BE ABLE TO (CONT.): Explain the selection factors for dairy products, including government grades. Create product specifications for dairy products. Describe the process of purchasing, receiving, storing, and issuing dairy products. PURCHASING DAIRY PRODUCTS Not easy to do Many varieties of milk, cheeses and frozen dairy foods Butterfat is important Milk is milk, but cheese taste depends on the producer PURCHASING DAIRY PRODUCTS (CONT.) Substitutes for butterfat can be cost effective Other substitutes may be an option Yogurt for sour cream Skim milk for whole milk Pasteurized processed cheese for natural cheese Proper notation of substitutions is important – truth-in-menu legislation SELECTION FACTORS Intended Use Exact Name US government grades Milk grades are typically based on bacterial counts Grade A ; Manufacturing Grade Certified – low bacteria count Some cheeses – AA,A,B,C Butter – AA,A,B SELECTION FACTORS (CONT.) Packers’ Brands Product size Butter 1 pound prints 50 pound slabs Different “chip” sizes SELECTION FACTORS (CONT.) Size of container Packaging material Dairy regulations specify minimum packaging requirements Packaging procedure SELECTION FACTORS (CONT.) Yield Form Sliced or grated cheese Preservation method Frozen or refrigerated SELECTION FACTORS (CONT.) Butterfat content Milk solids Overrun Chemical additives Very few are used SELECTION FACTORS (CONT.) Untreated cows “hormone free” Processing methods Aging, acid inclusion, etc. Organic Dairy Products Nondairy Products AP price One-stop shopping PURCHASING DAIRY PRODUCTS Determine items to purchase and delivery schedule Bid buying? Evaluate substitution possibilities Local dairy for fresh milk, some cheeses and ice cream? RECEIVING DAIRY PRODUCTS Examine containers for damage Is order complete? Number of items in typical delivery Standing order items Substitutions not always a good match Random taste tests Move items to refrigeration before inspecting STORING DAIRY PRODUCTS Cheeses to be served that day should come to room temperature Cheeses to be served later should be refrigerated Keep dairy products sealed and away from odorous foods Rotate products on a regular basis ISSUING DAIRY PRODUCTS Issue older items first Ensure that requisitions cover just what is needed to prevent spoilage IN-PROCESS INVENTORIES Supervision is the key to preventing spoilage, waste or pilferage.

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Distribution systems
• Supplier channels
• Hospitality operations
• Dairy products
• Technology applications in purchasing
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical ordering procedures
• Typical receiving procedures
• Storage management procedures
• Processed produce
• Nonfood expense items