221slide08 - Purchasing 1. 2. 3. 4. 4 Basic Decisions What...

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Purchasing 4 Basic Decisions 1. What to Buy- quality 2. How Much to Buy- quantity 3. Where to Buy- vendor 4. How to Buy - process, policies & procedures
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Impact of Food Laws on Purchasing 1. HHS FDA: Standards of fill Standards of identity (sour cream, ice milk, sherbet, mayonnaise, peanut butter) Standards of quality (grades) Fair Packaging & Labeling Act
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Impact of Food Laws on Purchasing U.S. Public Health Service: Milk Ordinance Code Pasteurization of milk Concern with infectious & contagious diseases
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Impact of Food Laws on Purchasing 2. USDA: Wholesome Meat Inspection Act Poultry Products Inspection Act Eggs Products Inspections Act- out of shell
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Purchasing FACTORS 1. Estimate the needs of the institution 2. Knowledge of the market 3. Knowledge of products available 4. Development of purchasing procedures 5. System of receiving 6. Storage
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1. Estimate the needs of the institution a. Plan menu to determine WHAT to purchase b. Forecast # of servings; “guessing” c. Convert the # of servings to units AP - Food AS PURCHASED Yields Purchase Unit- lb, No. 10 can, boxes EP = Edible Portion- number of servings of a given size from each purchase unit
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Estimate the needs of the institution Prime Rib- Yield 1. Initial gross wt: 26 lb 3. Yield after cooking: 23 lb 4. Trimming, slicing loss: 11 lb 5. Net Yield: 12 lb
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Purchasing FACTORS 1. Estimate the needs of the institution 2. Knowledge of the market 3. Knowledge of products available 4. Development of purchasing procedures 5. System of receiving 6. Storage
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Purchasing Factors 1. Estimate the needs of the institution: % YIELD - calculation of purchase units, tells you how much of a food is needed based on: EP(or AS)/AP = % YIELD AS = As Served **NOTE: BOOK OF YIELDS USES (see introduction) Standardized recipes are best Estimation of yields from resources: USDA handbook 102 Food Buying Guide for school foodservice Purchasing textbooks
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How many pounds of carrots are needed for 125 2 oz portions of steamed carrot slices? 1. EP = 125 portions x 2 oz = 250 oz = 15.63 lb 2. Y% = .76 3. AP = 15.63 lb = 20.56 ~21 lb carrots needed .76 **NOTE: BOOK OF YIELDS USES (see introduction)
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Yields and Waste Yield (Y%) = 100% - W% Waste (W%) = 100% - Y%
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Purchasing Factors Cont. 2. Knowledge of the market Primary - direct contact with producer Secondary - functional units of the market Wholesalers Brokers/Dealer Local- point of delivery to the consumer (warehouse club buying)
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2 . Knowledge of the market: VENDORS Single line : one brand General line : more than one brand, grocery store selection Specialty : Narrow range of goods (coffee, produce)
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1. Products available 2. Credit available 3. Reputation- related to safety & sanitation 4. Location 5. Size of vendor 6. Volume of purchasing required- minimum order? 7. Delivery arrangements
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221slide08 - Purchasing 1. 2. 3. 4. 4 Basic Decisions What...

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