Chapter 4 Food Purchasing and Receiving Control

7/29/2019 Chapter 4 Food Purchasing and Receiving Control

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Principles of Food, Beverage, and Labor CostControls, Ninth Edition


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Who does the purchasing? Owners

Managers

Chef

Steward

One person responsible so they can be heldaccountable


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Perishables; those items that are typicallyfresh foods, and have a relatively short shelflife

Non-perishables; those food items that have

a relatively longer shelf life Groceries Staples Storeroom items


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1. Quality of food purchased

2. Quantity of food purchased3. Prices at which food is purchased


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1. They force owners or managers to determineexact requirements in advance

2. They are often useful in menu preparation

3. They eliminate misunderstandings between

stewards and purveyors4. Allows for true competitive bidding

5. Eliminates need for detailed verbal descriptions

6. They facilitate checking food as it is received


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Stewards market quotation list - a form oftenused as a tool by food purchasers for; Taking daily inventory of perishables Determining suitable order quantities

Recording market quotations Selecting vendors

Par stock maximum quantity that should beon hand at any given time


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Periodic order method:Amount required for the upcoming period

- Amount presently on hand

+ Amount wanted on hand at the end of the period

to last until the next delivery= Amount to order


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Perpetual inventory method:Par stock

- Reorder point

= Subtotal

+ Normal usage until delivery= Reorder quantity


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1. Storage space2. Limits on total value of inventory prescribed

by management

3.

Desired frequency of ordering4. Usage

5. Purveyors minimum order requirements


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1. Wholesalers2. Local Producers

3. Manufacturers

4. Packers5. Local farmers

6. Retailers

7. Cooperative associations


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Advantages: Foods and beverages can be purchased at lower

prices because of volume

Desired quality can be obtained more readilybecause the steward has a greater choice ofmarkets

Foods can be obtained that meet specs

Larger inventories can be maintained, ensuring

reliable supply to individual units Possibility of dishonest purchasing in individual

units are greatly reduced


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Disadvantages: Each unit must accept the standard item in

stock and has little freedom to purchase forits own particular needs

Units cant take advantage of local specials

Menus are ordinarily standardized, limitingthe individual unit managers freedom


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1. Telephone2. Fax

3. Quotation sheets obtained by mail

4. Fax modem5. Information supplied by salespersons

6. Direct computer links with purveyors via theinternet or dedicated telephone line


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1. The quantity delivered should be the sameas the quantity listed on the StewardsMarket Quotation List and the invoice

2. The quality delivered should conform to theestablishments specifications

3. The prices on the invoice should matchthose circled on the Stewards Market

Quotation List


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Meats R Us777 Cow Pasture Way

Bulls tail, IO

To: Grandview Bistro Date: October 3, 20XX

Quantity Unit Description Unit Price Amount

20 lbs. Beef tenderloin 9.20 184.00

20 lbs. Leg of lamb 12.40 248.00

$432.00


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Regardless of the methods used by employeesto requisition food and beverage products, ormanagement to issue these, inventory levels will

be affected. It will be your responsibility and that of your

purchasing agent to monitor this movement andpurchase additional products, as needed.

Re-stocking the inventory is critical if productshortages are to be avoided and if productnecessary for menu item preparation is to beavailable.


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Operators must be careful not to overload storage capacity.

Increased inventory of items generally leads to greater

spoilage and loss due to theft.

Shelf life is the amount of time a food item retains its

maximum freshness, flavor, and quality while in storage.

The shelf life of food products varies greatly.

The cost to the vendor for frequent deliveries will be

reflected in the cost of the goods to the operator.


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1. Storage capacity

2. Item perishability

3. Vendor delivery schedule

4. Potential savings from increased purchase size

5. Operating calendar

6. Relative importance of stock outages

7. Value of inventory dollars to the operator


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1. Verify the quantity, quality, and price for eachitem conforms exactly to the order placed

2. Verify invoice with rubber invoice stamp3. List foods delivered each day on the receiving

Clerks Daily Report for that day

4. Forward paperwork to proper personnel

5. Move food to appropriate storage areas


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1. Verification of the date food received2. Signature of the receiving clerk who vouches for

the accuracy of the order

3. Stewards signature, acknowledging delivery of

food items4. Food controllers verification calculations are

correct on the invoice

5. Signatory approval of the bill for payment by an

authorized individual before a check is drawn


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Directs foods that extremely perishable bynature, purchased daily. For immediate use Considered to be issued on delivery

Go directly onto todays food cost Stores perishable but have a relatively

longer shelf life. Not for immediate use Included on food cost when they are issued


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The great problem in employing receivingpersonnel is with the vast amount ofknowledge of foods these workers require

This may explain why some restaurants donot require quality checks upon delivery

Someone has to do it!!!

If not your customers will!!!

John Wiley & Sons, Inc. 2009

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Chapter 4 Food Purchasing and Receiving Control