What is Procurement ?
Procurement is the process of acquiring and evaluating Goods and services
What is Purchasing ?
The process of buying
How Important Is It ?
"There is not a single job in the hospitality industry that does not involve purchasing in one
Purchasing in Hospitality and Foodservice Systems
Fall Semester 2011
It is your responsibility to know the information contained in this syllabus
Lecture: Tuesday/Thursday 2:00 - 3:20
3 credit hours
Instructor: Heidi Hoart, M.S., F.M.P.
Be sure your specifications include the following:
Performance requirement (services)
Brand name if a specific brand is required
Quality as expressed by grade
Inspected by a specified inspection agency if a
General Instructions for the Semester Project
You will build a database of products purchased by your hotel. You will purchase those products. You
will then inventory the products and calculate the associated costs and percentages used in
Purchasing Process Review
Purchase all your items again. You may use any purchase quantity you desire.
Print the purchase order from US Foodservice
Enter that purchase order into ChefTec under invoices
After 1 week, do a physical inventory and enter it in
www.usfood.com. Enter the user name and password given by the instructor.
REMEMBER: If you do not delete your order when you have completed the exercise, you will be
charged for it if it is delivered. Be sure to Cancel or Delete your or
Lecture schedule FALL 2011
PROCUREMENT OF HOSPITALITY RESOURCES
Course and Project Descriptions
Hotel Definition Due Aug 30
Chapter One: Scope of Procurement
Reading the Invoice
Invoice Project Due Sept 15
Due in the Drop Box by March 13, 2011
Save this document to your computer or other storage device. Enter your answers to
the questions. As you enter answers, the document will add lines accordingly. That is
OK. Save your finished project. Put it
Conversion Factors for Tutorial Inventory
Potato french fry
20 lb and 320 oz
Go to your store. ChefTec, Profit Center, Change. Be sure you are in YOUR STORE.
Open the Recipes Tab.
Click on New
Click on the Recipe tab. Enter the recipes given to you. Be sure you use the units given. You may omit
the pre and post in
Click on Reports at the top of the screen.
Expand Purchases by clicking on the +.
Select Detailed Purchases. Your screen will look like the one above.
Select your purchase dates. The start date should be the date you did your first purcha
Physical Inventory and Cost of Goods Sold
Click on Exts. This is where you enter your Physical Inventory.
Enter Todays date.
E xpand Locations by clicking on the +. Click on a location. I t will open a screen like the
You will enter your physic
Click on ChefTec. Go to Profit Center - Change
Select Tech Class, OK
Go the Cheftec, Profit Center, Rename. Use your name for the name of the Profit Center
Make sure you see Your Name in the title bar.
Click on Inv Loc.
Choose New Loc
Enter Tutorial as th
Edible portion EP
Edible portion = yield weight
Yield weight = AP weight - trim loss
To Calculate Yield
Weigh the AP quantity
Weigh the trim
(also called trim loss)
Subtract the trim loss from the AP weight
The Result is the Yield
Produce Agricultural products, especially
fresh fruits and vegetables, grown for the
Fruit The reproductive organ of a flowering
plant. All species of flowering plants produce
seeds (fruits) for reproduction.
Vegetable Any herba
Yolk - high protein and fat
White - protein and sulfur
Shell - porous, allows moisture loss
Membrane - lines shell
Air cell at large end
AA has firm yolk and white that stand
up high when broken onto a flat
surface and do not
C19 Dairy Products
Milk & Cream
From cows, goats, sheep - usually cows
as is from the cow nothing removed
and only vitamin D added
contains 3 % fat, 8 % milk solids
Pasteurized heated to kill bacteria
Homogenized cream wo
Meat The body tissues of animals
eaten for food.
Center of the plate The main course
(entre) in a multi-item meal most
often placed in the center of the
plate when served.
Inspection: guarantee of
is fit for human
Fin Fish & Shellfish
Fin fish have a head and tail
Have eyes on each side of head (round)
Have eyes on top of head (flat)
Shellfish have hard outer shell
various modes of locomotion
Maturity and tenderness
Not required by US law
A is highest grade, B mid, C lowest
Shape of carcass
amount of flesh
amount of fat
pinfeathers clean or not
skin tears, broken bones
Grade A used in most food service