tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 6 - Walker
Chapter 6 - Food purchasing. After reading and studying this chapter, you should be able to: Explain the importance of product specifications, list and describe the steps for creating a purchasing system, identify factors to consider when establishing par stocks and reordering points. | Chapter 6 Food Purchasing Courtesy of Sysco The Restaurant: From Concept to Operation, 7th edition Objectives After reading and studying this chapter, you should be able to: Explain the importance of product specifications List and describe the steps for creating a purchasing system Identify factors to consider when establishing par stocks and reordering points Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items Setting Up Food-Purchasing System When setting up system: Establish standards for each food item used Establish a system that minimizes effort and losses and maximizes control of theft Establish the amount of each item that should be on hand Identify who will do the buying and who will keep the system in motion Identify who will do the receiving, storage, and issuing of items Sustainable Purchasing Restaurants are moving towards buying more locally by Cutting down freight costs Strengthening regional economies . | Chapter 6 Food Purchasing Courtesy of Sysco The Restaurant: From Concept to Operation, 7th edition Objectives After reading and studying this chapter, you should be able to: Explain the importance of product specifications List and describe the steps for creating a purchasing system Identify factors to consider when establishing par stocks and reordering points Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items Setting Up Food-Purchasing System When setting up system: Establish standards for each food item used Establish a system that minimizes effort and losses and maximizes control of theft Establish the amount of each item that should be on hand Identify who will do the buying and who will keep the system in motion Identify who will do the receiving, storage, and issuing of items Sustainable Purchasing Restaurants are moving towards buying more locally by Cutting down freight costs Strengthening regional economies Supporting family farms Preserving the local landscape Fostering a sense of community Does not ensure sustainability Involves food production methods Food-Purchasing System Determine the food standards required to serve the market Develop product specifications Gather product availability information Have alternate suppliers in mind Select a person to order and receive supplies A supplier, chef, and manager discuss new menu suggestions Courtesy Sysco Food-Purchasing System Set up storage space for maximum utilization Establish the amount needed to be stocked (par stock) for each item Set up inventory control system Decide on optimal delivery size to reduce cost of delivery and handling Check all inventories for quality and quantity or weight Tie inventory control and cost control system together Figure Steps in putting together a food-purchasing system. © John Wiley & Sons, Inc. Purchasing Cycle Can be set up to roll along efficiently System that repeats itself day after .
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